Brown Sugar Drops
Yield
2 dozenPrep
15 minCook
10 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
vegetable shortening
|
*
|
| 2 | cups |
brown sugar
|
*
|
| 2 | large |
eggs
|
|
| ½ | cup |
buttermilk
or water |
|
| 3 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
vegetable shortening
|
*
|
| 473 | ml |
brown sugar
|
*
|
| 2 | large |
eggs
|
|
| 118 | ml |
buttermilk
or water |
|
| 828 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
Directions
Mix shortening, sugar and eggs thoroughly.
Stir in Buttermilk.
Measure flour by dipping method.
Stir flour, salt and soda together.
Blend into sugar mixture.
Chill for at least 1 hour and heat oven to 400℉ (200℃).
Drop dough by teaspoonfuls onto cookie sheets- 2 inches apart (cookie sheets should be lightly greased).
Bake 8 to 10 minutes.
