Vermont Heirloom Drop Cookies Recipes
VERMONT MAPLE COOKIES
I created this recipe after tasting maple cookies with a maple glaze at a bakery in Stowe, Vermont, some years ago. I get many requests to bring them for bake sales, parties and ski trips. -Delores Day, Wolcott, Vermont
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 5 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs and maple flavoring. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in baking chips and pecans., Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pans 2 minutes. Remove to wire racks to cool completely. , For glaze, in a saucepan, melt butter over medium heat. Remove from heat. Gradually beat in confectioners' sugar, syrup and maple flavoring until smooth., Drizzle over cookies; let dry completely. Store between pieces of waxed paper in airtight containers.
Nutrition Facts : Calories 139 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 101mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.
CHUNKY DROP COOKIES
The night before I make these drop cookies, I measure out the pretzels, peanuts, raisins and chocolate. Assembly goes quickly the next day. -Kelly Ward-Hartman, Cape Coral, Florida
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6-1/2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well. Stir in pretzels, peanuts, chocolate chunks and raisins. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until edges are golden brown, 10-14 minutes. Cool 2 minutes before removing to wire racks.
Nutrition Facts : Calories 86 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 44mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.
SWEDISH HEIRLOOM COOKIES
This classic holiday cookie from Southern Living will melt in your mouth. The extra vanilla amount combines great with the almonds. You can divide the dough and tint in different colors before you shape. They freeze wonderfully, too.
Provided by Roxygirl in Colorado
Categories Dessert
Time 22m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Cream shortening and butter at medium speed of an electric mixer until light and fluffy.
- Add 1 cup powdered sugar and salt and mix well.
- Stir in flour.
- Add water, vanilla, and almonds, stirring well.
- Shape dough into 1-inch balls (I use small cookie scoop).
- Place on ungreased cookie sheets.
- Press down lightly on dough with bottom of glass or measuring cup.
- Bake at 325° for 12 minutes or until done.
- (Cookies will still be light).
- Dredge warm cookies in powdered sugar.
Nutrition Facts : Calories 260.2, Fat 18, SaturatedFat 5.7, Cholesterol 15.2, Sodium 150.6, Carbohydrate 21.6, Fiber 1.7, Sugar 8, Protein 4.1
SOUR CREAM DROP COOKIES
This heirloom cookie was originally made with homemade sour cream stored in a crock in the basement. The dough for drop cookies is soft enough to drop from a spoon. Use an ordinary teaspoon rather than a measuring spoon. Use slightly rounded spoonfuls rather than level ones. Push the dough off the spoon with a rubber spatula or another spoon. Make the drops all the same size so they will bake evenly. Bake them just until done. Remove immediately from baking sheet. If cookies are left for only a few minutes on a hot sheet, they will continue to bake and will be overdone and dry.
Provided by Olha7397
Categories Drop Cookies
Time 18m
Yield 5 1/2 doz
Number Of Ingredients 11
Steps:
- Sift together flour, baking powder, baking soda, salt and nutmeg; set aside.
- Cream together butter and 1 1/2 cups sugar in bowl until light and fluffy, using electric mixer at medium speed. Add eggs, one at a time, beating well after each addition. Blend in sour cream and lemon extract.
- Gradually stir dry ingredients into creamed mixture, blending well. Drop mixture by rounded teaspoonfuls, about 3 inches apart, on greased baking sheets. Sprinkle each with sugar.
- Bake in 375°F oven 8 minutes, or until golden brown around the edges. Remove from baking sheets; cool on racks. Makes 5 1/2 dozen.
- Farm Journal's Complete Home Baking Book.
Nutrition Facts : Calories 802.9, Fat 40, SaturatedFat 24.3, Cholesterol 167.2, Sodium 763.9, Carbohydrate 103.3, Fiber 1.7, Sugar 55.5, Protein 9.5
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