Sugar Drops
Yield
2 dozenPrep
20 minCook
10 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
unsalted, softened |
|
| ¾ | cup |
sugar
granulated |
|
| ¾ | cup |
brown sugar
light, pack firm |
*
|
| 2 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 ¼ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
baking soda
|
|
| 2 | cups |
nuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
unsalted, softened |
|
| 177 | ml |
sugar
granulated |
|
| 177 | ml |
brown sugar
light, pack firm |
*
|
| 2 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 532 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
baking soda
|
|
| 473 | ml |
nuts
chopped |
|
Directions
Preheat the oven to 375℉ (190℃).
Use ungreased baking sheets.
Beat the butter with both sugars until blended.
Add the eggs and vanilla and beat again.
Stir the flour with the salt and baking soda; stir this mixture into the batter.
Stir in the nuts or fruit.
Use a tablespoon to scoop out 1½ inch globs of the dough and push onto the baking sheets, leaving 2 inches between the globs.
Bake for 9 to 10 minutes, or until lightly browned with no obvious white spots on the tops.
Transfer to wire racks to cool.
VARIATION-Substitute 12 ounces semisweet chocolate morsels for the nuts or fruit.
