| Several years ago I wanted to go into print with a Cook Book of only DROP
COOKIES. Over the years I did a lot of research and even wrote a preface that
was dedicated, along with all the recipes that I had collected over the years.
Needless to say, the cost of this undertaking quickly brought me to reality.
However, thanks to this notes file, I will try to put here what I could not
get off the ground then. There are more than 150 DROP COOKIE recipes and
I have not been able include them all here. If you find one that you like,
that is not included, I will forword it to you through E-MAIL as quick
possible. Your may want to extract this and scroll it as a file as it quite
lengthy.
" TED'S "
Almost Famous
" DROP COOKIE COOK BOOK "
Dedication
This book is dedicated to my wife Sandra Jean
Preface
Since the beginning of time, cookies have been the dietary mainstay of the
human race. Today, cookies are popular the world over and have a National
character. In this country we have recipes by the early and later settlers
making our repertoire varied, but cookies go back to the beginning of time
itself. Adam really wanted cookies but Eve was out chasing butterflies, so
he had an apple and we all know what a hull-a ba-loo there was about that.
During the early years, cookies were very basic consisting of stoned wheat,
water, hammered cinnamond dust, and baked on flat rocks in the noontime sun.
Throughout the years in this country, leavening agents were added including
eggs, yeast and perlash, which were the only ingredients the Indians would
give us, because they didn't like us taking their land.
In the early Nineteenth Century, cookies were baked in bake houses along the
New England coast in the sea port towns.. These bake houses provided many
of the provisions for the sailing ships sailing off to sea, and many a young
lady worked in these bake houses making cookies for their sweethearts voyage.
Over the years, cookies have been known by many different names. Prior to the
discovery of baking power, cookies were sometimes called "Crackers", "Doodles",
"Hard Gingerbreads", "Cubbles" and "Biscuits" to name a few. With the arrival
of baking powder and soda, cookies as we know them today came into their own
identity.
Today their are roll cookies, pan cookies, refrigerator cookies, formed cookies
and all of them have revolved around the grandaddy of them all, the DROP
COOKIE. Drop cookies are made from soft dough, dropped from a spoon directly
onto cookie sheets. The word "Dropped" is a little misleading as the mixture
must be stiff enough to be pushed from a spoon with their shape becoming
irregular as they spread on the sheet during baking. The reason they have
become America's favorite is that they are quick, easy, usually quite simple,
and fun to bake.
Mention here should be made in reference to store bought cookies vs homemade.
In all honesty, there are a few good commercially available cookies that can
be purchased in your favorite supermarket. The biggest problem with commer-
ical cookies is that no company can use the finest ingredients, bake it, dir-
tribute it, market it, advertise it, absorbe the cost of un-sold or our-dated
product, make a profit for the supermarket, pay the driver who brought it their
plus make make money for the bakery, and still give you any good value for your
dollar. It just can't be done.
Commercial bakeries add a lot of chemicals and additives to retard spoilage
which I don't think is good for either of us, and it's something you don't
have to do with homemade cookies because they don't last that long anyway.
Sometimes they don't even make it through the day.
Several friends have asked how this comprehensive collection came about and
I've never told anyone until now. The truth is I stole them from everyone. I
use to mug people in the park and demand their cookie recipes. While my grand-
mother was in her final days, I pulled off one of the greatest recipe capers
ever. And while we are talking recipes, Please consider these and all recipes
to be extremely important. Recipes are like road maps. They tell you where
to go and how to get there. Please don't take any detours. There is a time
to be creative, but this is not the time.
Since all the recipes are in aphabetical order, there is not an Index per say
although there is a page guide for your quick-reference. Plus following is
some very helpful tips. Also please check recipes both ways. (Example:
Oatmeal Banana is listed as Banana Oatmeal) I don't even know why I put
some of the recipes where I did.
Soon you will have all the recipes that I have. Do I have an all time favorite
the answer is yes, it's the "French Apple Maple". It is also the one that I
designed myself (Yes there is a time to be creative and do design work - when
no one is around). I also have many other favorites. I have personally baked
every one of these myself. I think that you too will find many that you and
your whole family will enjoy for years to come.
If by chance you have a problem, drop me a note explaining what was done, what
happened (Your phone number if you care to) and I will get back to you as quick
as possible. If you have a DROP COOKIE recipe that is different and not found
here, please send it along.
Now it's up to you!
Ted
Cookie making Tips
o Read recipes and directions carefully before starting.
o Assemble utensils and ingredients on a tray for convient clean-up.
o All ingredients should be at room temperature.
o Follow recipe exactly. Measure dry ingredients level, measure liquid
ingredients at eye level (In measuring spoons and cups).
o Don't measure over mixing bowl.
o Use shiny cookie sheets (2) if possible, at least 2" narrower and shorter
than your oven, so heat can circulate around them.
o If called for, lightly grease cookie sheets with wax paper dipped in solid
shortening, do not use butter or margarine.
o Always place dough on "Cool" cookie sheets. (Dough will spread if hot)
This also allows preparation of one sheet while the other is baking.
o Bake one sheet at a time using center oven rack.
o Check at minimum baking time. Cookies may be done in your oven.
Ingredient Tips
Baking Powder = Use double action
Cocoa = Use un-sweetened (Do not use Cocoa mix unless
called for.
Eggs = Use large eggs.
Flour = General all-purpose (Sift when called for)
Shortening = Solid type like Crisco
Butter or Margarine = Stick type (When called for)
Vegetable oil = Use only when called for - Do not use as a
substitute for solid type)
ts. = Teaspoon
TBS. = Tablespoon
NOW !!! ARE YOU READY ???
THE FOLLOWING IS MY COMPLETE LIST. ALL OF THESE HAVE NOT BEEN WRITTEN INTO
THE DATA BANK AT THIS TIME. I WILL FORWARD OR PRINT THEM ON DEMAND. TED
101 ALMOND MERINGUE
102 AMARETTI
103 ANISE
104 APPLE WALNUT
105 APPLESAUCE RAISIN
106 APPLESAUCE SPICE
107 BANNANA
108 BANANA SPICE
109 BANANA OATMEAL
110 BANANA WALNUT
111 BEACON HILL
112 BLUEBERRY BUCKLE
113 BOSTON BLACKIES
114 BOSTON'S BEST
115 BROWN SUGAR # 1
116 BROWN SUGAR # 2
117 BROWN SUGAR APPLESAUCE
118 BROWN SUGAR OATMEAL
119 BROWN SUGAR PECAN # 1
120 BROWN SUGAR PECAN # 2
121 BUTTERMILK
122 BUTTERSCOTCH
123 BUTTERSCOTCH BANANA
124 CANDIED FRUIT
125 CASHEW CRUNCH
126 CEREAL
127 CHARLIE BROWNS GREAT PUMPKIN
128 CHOCOLATE
129 CHOCOLATE CHERRY
130 CHOCOLATE DOUBLE HITS
131 CHOCOLATE OATMEAL
132 CHOCOLATE PECANS
133 CHOCOLATE CHIP # 1
134 CHOCOLATE CHIP # 2
135 CHOCOLATE CHIP # 3
136 CHOCOLATE CHIP # 4
137 CHOCOLATE CHIP BANANA
138 CHOCOLATE CHIP COUNTRY
139 CHOCOLATE CHIP QUICKIES
140 CHOCOLATE CHIP RAISIN
141 CHOCOLATE CHIPPERS
142 CHOCOLATETOWN
143 CHRISTMAS CAKE
144 CINAMMOND RAISIN
145 COCONUT APPRICOT
146 COCONUT CASHEW
147 COCONUT CHERRY
148 COCONUT MACAROONS
149 COCONUT RHUBARB
150 COCO WHEAT
151 COFFEE APPLE
152 CRANBERRY
153 CRUNCHY FRUIT
154 CRUNCHY NATURAL
155 CRUNCHY PEANUT
156 CRY BABIES
157 DATE GLAZED
158 DATE QUICKIES
159 DUTCH ALMOND
160 FIRESIDE PUMPKIN
161 FRENCH APPLE MAPLE
162 FROSTED BUTTONS
163 GERMAN CHOCOLATE
164 GINGER
165 GINGER CREAMS
166 GOLDEN CHERRY CRUMB
167 GRANDMA'S MOLASSES
168 GRANOLA MOLASSES
169 GRANOLA SPICE
170 GRANOLA CHREEY CHEWES
171 GRANOLA FRUIT
172 GRISTMILL GRAHAM
173 HERMITS # 1
174 HERMITS # 2
175 HERMITS # 3
176 HOLIDAY FRUIT
177 HONEY OATMEAL
178 HONEY SPICE
179 ITALIAN APRICOT
180 LAZY
181 LEMMON CHEESE
182 LONE RANGERS
183 MALTEX GINGER
184 MAPLE OATMEAL # 1
185 MAPLE OATMEAL # 2
186 MOLASSES COCONUT
187 MONKEY FACED
188 OATMEAL # 1
189 OATMEAL # 2
190 OATMEAL BANANA
191 OATMEAL BUTTERSCOTCH
192 OATMEAL CHIP JUMBO'S
193 OATMEAL COCONUT
194 OATMEAL CRISPIES
195 OATMEAL FRUIT
196 OATMEAL JAM FILLED
197 OATMEAL NUT
198 OATMEAL ORANGE CRUNCHIES
199 OATMEAL PEANUT BUTTER
200 OATMEAL QUICKIES
201 OATMEAL RASIN # 1
202 OATMEAL RAISI # 2
203 OATMEAL SHAKESPEAR
204 OATMEAL TIN LIZZIES
205 OATMEAL WALNUT
206 OLD FASHIONED LEMONADE SUGAR
207 OLD FASHIONED MOLASSES
208 OLD PEANUT SALTY'S
209 OLD SPICE
210 ORANGE BLOSSOM
211 ORANGE SUNSHINE
212 PEANUT # 1
213 PEANUT # 2
214 PEANUT BLOSSOMS
215 PEANUT BUTTER # 1
216 PEANUT BUTTER # 2
217 PEANUT BUTTER CANDY
218 PEANUT BUTTER CRUNCHIES
219 PEANUT BUTTER PIECES
220 PEANUT BUTTER POLKA DOTS
221 PINEAPPLE
222 PINEAPPLE PUFFS
223 PUMPKIN # 1
224 PUMPKIN # 2
225 PUMPKIN SOFT
226 PUMPKIN PECAN
227 PUMPKIN SPICE
228 RAISIN
229 ROAD RUNNERS - LCKETY SPLIT
230 ROMAN MEAL SPICE
231 SCOTCHIES
232 SCOTTISH FANCIES
233 SECRET KISS
234 SHREDDED WHEAT
235 SNICKERDOODLES
236 SOUR CREAM
237 SPICED PRUNE
238 SPICY FRUIT
239 SPICY PEANUT
240 SUGAR
241 SUGAR SHACKS
242 TOFFEE CRUNCH
243 TOLL HOUSE
244 TONY THE TIGER
245 WHEAT GERM SOUR CREAM
246 WALNUT DATE
247 WALNUT FUDGE
248 WALNUT ROCKS
THATS IT'S FOR NOW
HERE IS A FEW FOR YOU TO TRY
1 0 8
" BANANA SPICE "
- Ingredients -
1-Cup Packed Brown Sugar
1-Cup Mashed Bananas
1/4-Cup Shortening
1/4-Cup Butter (Softened)
2- Eggs
2-Cups All Purpose flour
2-ts Baking Powder
1/2-ts Cinnamond
1/4-ts Cloves
1/4-ts Baking Soda
1/4-ts Salt
1/2-Cup Chopped nuts
- Directions -
1. Mix Brown Sugar, Bananas, Butter, Shortening & Eggs
2. Stir in remaining ingredients. Cover (Refrigerate 1 Hour)
3. Pre heat oven to 375 degrees
4. Drop by rounded teaspoonfuls about 2" apart onto lightly greased
cookie sheets
5. Bake 8 - 10 minutes. Imediately remove and cool on racks
Frost with Cherry Frosting below..
" Cherry Frosting "
1. 3-Cups of powered Sugar
2. 1/2-Cup Butter (Softened)
3. 1 1/2- ts Vanilla
4. 2-Drops Red food coloring
5. 2-TBS Milk
1/2-Cup Maraschino cherries drained and chopped
1 1 1
" BEACON HILL "
- Ingredients -
2-Egg Whites
1/8-ts Salt
1/2-Cup Sugar
1/2-ts Vinegar
1/2-ts Vanilla
1/2-Cup (Bakers-Angel Flake) Coconut
1/4-Cup Chopped Nuts (Walnut or Almonds)
1-Cup (Bakers) Semi-Sweet Chocolate Flavored chips - Melted
- Directions -
1. Beat Egg whites with salt until foamy, throughout.
2. Add Sugar very gradually and continue beating until stiff shiny
peaks appear.
3. Beat in Vinegar & Vanilla
4. Fold in Coconut, Nuts, and melted chips
5. Pre-heat oven to 350 degrees
6. Drop by teaspoon onto greased cookie sheets
7. Bake at 350 degrees for 10 minutes
Note: Total beating time .. 10 Min.
1 1 3
""BOSTON BLACKIES "
- Ingredients -
1-Cup Brown Sugar
1/2-Cup Shortening
1-Egg
1 1/2-Cups Sifted flour (All Purpose)
1-ts Baking Soda
1/2- Salt
1-ts Vanilla
1-Cup Black Walnuts (Chopped)
- Directions -
1. Pre Heat oven to 375 degrees.
2. Cream Sugar and Shortening until light and fluffy
3. Beat in Beaten egg.
4. Sift dry ingredients and stir in.
5. Fold in chopped walnuts.
6. Drop by rounded teaspoonfuls - 3" apart - onto lightly greased cookie sheets.
7. Bake 12 - 15 Minutes.
- Maple Frosting -
1/2-Cup Maple Sugar
1/2-Cup Maple Syrup
4 TBS Butter (Softened)
4 TBS Light Cream
Confectionery Sugar
1. Cook Maple Syrup & Butter over low heat until melted & bubbling.
2. Remove from heat - add cream and beat until smooth.
3. Add confectionery sugar until it is thick enough to spread/
1 2 7
" CHARLIE BROWNS GREAT PUMPKIN "
- Ingredients -
1 1/2-Cups Brown Sugar (Packed)
1/2-Cup Shortening
2-Eggs
1 Lb. Can- Pumpkin
2 3/4-Cups Flour (Sifted)
1 TBS- Baking Powder
1 ts- Cinnamon
1/2 ts- Nutmeg
1/2 ts- Salt
1/4 ts- Ginger
1 Cup- Raisins
1 Cup- Pecans (Chopped)
- Directions -
1. Pre heat oven to 400 degrees.
2. Mix Sugar, shortening, eggs, & Pumpkin throughly
3. Sift dry ingredients - add slowly to pumpkin mixture and blend well.
4. Add Raisins & Pecans (Fold in)
5. Drop by spoonfuls - 2" apart - onto lightly greased cookie sheets.
6. Bake 12 - 15 Minutes - remove - cool on racks
1 5 6
" CRY BABIES "
- Ingredients -
1/2 Cup Sugar
1/2 Cup Shortening
1/2 Cup Raisins
1/2 Cup Chopped Nuts
1 ts Baking Soda - Dissolved in 1/2 Cup of Strong Coffee
2 1/2 Cups All Purpose Flour
1/4 ts Salt
1 ts Cinnamond
1 ts Ginger
- Directions -
1. Pre heat oven to 375 degrees.
2. Mix together Sugar, Shortening, Raisins,& Chopped Nuts
3. Add soda and coffee.
4. Stir together Flour, salt, ginger & cinnamond.
5. Add liquid mixture
5. Add to liquid mixture.
6. Drop by teaspoonfuls - 2" apart - onto lightly greased cookie sheets.
7. Bake 8 - 10 minutes - remove- cool on racks.
1 6 6
" GOLDEN CHERRY CRUMB "
- Ingredients -
1 Cup Sugar
1/2 Cup Butter (Softened)
1 Egg
1/4 Cup Milk
1/4 Cup Water
1 ts Vanilla
1 1/2 Cups Corn Flake Crumbs
1/2 ts. Salt
1 ts Baking Powder
1/2 ts Baking Soda
1 Cup Maraschino Cherrys (Chopped Fine)
- Directions -
1. Pre heat oven to 375 degrees.
2. Cream Sugar, Butter, Egg, Milk, Water, & Vanilla.
3. Mix in Corn Flake Crumbs, Salt, Baking Powder, Soda, and combine well.
4. Fold in Cherrys.
5. Drop by teaspoonfuls - 2" Apart - onto lightly greased cookie sheets.
6. Bake 12 - 15 Minutes - Remove - Cool on Racks.
1 7 2
" GRIST MILL GRAHAM "
- Ingredients -
1 Cup Dark Brown Sugar
1/2 Cup White Sugar
3/4 Cup Shortening
2 Eggs
2 Cups All Purpose Flour
1 Cup Graham Flour
1 ts Baking Soda
1 ts Salt
1 ts Nutmeg
2 ts Vanilla
1 Cup Dates (Finely Chopped)
- Directions -
1. Pre heat oven to 375 degrees.
2. Cream Sugars and Shortening plus Vanilla
3. Add Eggs, one at a time, and beat well.
4. Sift together the Flours, Soda, Salt, and Nutmeg.
5. Stir these ingredients into the creamed mixture - beat well.
6. Fold in the finely chopped Dates.
7. Beat for 2 Minutes until Dates are throughly blended.
8. Drop by rounded teaspoonfuls - 2" Apart - onto lightly greased
cookie sheets.
9. Bake 12 - 15 Minutes - Remove - Cool on colling racks.
1 8 0
" L*A*Z*Y "
[ No Bake ]
- Ingredients -
2 Cups Sugar
3 TBS Cocoa
1 Stick (1/4 Lb. Butter)
1/2 Cup Milk
1/2 Cup Peanut Butter
3 Cups Oatmeal
1 TBS Vanilla
- Directions -
1. Mix Sugar, Cocoa, Butter, and milk in sauce pan.
2. Bring to a boil 1 minute.
3. Remove from heat and add at once to remaining ingredients. Syir well.
4. Drop on wax paper to cool
1 8 2
" LONE RANGERS "
- Ingredients -
1 Cup Sugar
1 Cup Brown Srown Sugar
1 Cup Shortening
2 Cups Flour
1 ts Baking Soda
1/2 ts Baking Powder
1/2 ts Salt
2 Eggs
2 Cups Oatmeal
2 Cups Rice Krispies
1 Cup Coconut
- Directions -
1. Pre heat oven to 400 degrees.
2. Cream Sugars, Shortening and Eggs.
3. Add Flour, Baking Powder, Soda & Salt. Mix well.
4. Fold in Oatmeal, Rice Krispies and Coconut. Mix well.
5. Drop by teaspoonfuls, - 2" Apart - onto lightly greased AND FLOURED cookie
sheets.
6. Bake 8 - 12 Minutes - Remove - Cool on cooling racks.
1 8 7
" MONKEY FACED "
- Ingredients -
1 Cup Brown Sugar (Packed)
1/2 Cup Shortening
1/2 Cup Molasses
1/2 Cup Milk
1 ts Vinegar
2 1/2 Cups All Purpose Flour
1 ts Baking Soda
1/2 ts Salt
1/2 ts Ginger
1/2 ts Cinnamon
1 Handful of Raisins
- Directions -
1. Pre heat oven to 375 degrees.
2. Cream Brown Sugar, Shortening, Molasses, Milk & Vinegar
3. Stir in Flour, Baking Soda, Salt, Ginger, and Cinnamon.
4. Drop by rounded teaspoonfuls - 2" Apart - onto UN-GREASED cookie sheets.
5. Press Three (3) Raisins in each cookie for eyes and mouth.
6. Bake until set, 11 - 12 Minutes - Remove - Cool on cooling racks.
2 0 4
" OATMEAL - TIN LIZZIES "
- Ingredients -
1 Cup Shortening
1 1/3 Cups Sugar
2 Eggs
2 Cups All Purpose Flour
1/3 Cup Hershey's Cocoa
1 ts Baking Soda
1 ts Salt
1 ts Cinnamon
1/2 Cup Milk
2 Cups Oatmeal
1 Cup Raisins
- Directions -
1. Pre heat oven to 350 degrees.
2. Cream Shortening & Sugar together - Add Eggs; Blend well.
3. Combine Flour, Cocoa, Baking Soda, Salt, and Cinnamon.
4. Add alternately with Milk to Creamed mixture.
5. Beat well after each addition.
6. Fold in Oatmeal & Raisins.
7. Drop by teaspoonfuls - 2" Apart - onto lightly greased cookie sheets.
8. Bake 8 - 10 Minutes - Remove - Coll on cooling racks.
2 2 9
" ROAD RUNNERS - LICKETY SPLIT "
- Ingredients -
1 Cup Sugar
1/3 Cup Butter (Softened)
1 Egg
2 Oz Hershey's (Un-Sweetened, Baking Chocolate - Melted)
1/2 ts Vanilla
2/3 Cup All Purpose Flour
1/4 ts Baking Soda
1/4 ts Salt
1 Cup Walnuts (Chopped)
Walnut Halves (Optional)
- Directions -
1. Pre heat oven to 350 degrees.
2. Cream Sugar, Butter, and Egg until light and fluffy.
3. Add Chocolate and Vanilla, blend well.
4. Combine Flour, Baking Soda, and Salt, and add to Chocolate mixture.
5. Fold in Chopped Nuts.
6. Drop by teaspoonfuls - 2" Apart - onto UN-GREASED cookie sheets.
7. Garnish each with Walnut Half, if desired.
8. Bake for 10 Minutes or until set.
9. Cool slightly - Remove from sheets to cooling racks.
2 4 1
" SUGAR SHACK "
- Ingredients -
3 1/2 Cups Flour (Sifted)
2 1/2 ts Banking Powder
1/2 ts Salt
2/3 Cup Butter (Softened)
1 1/2 Cups Sugar
1 1/2 ts Vanilla
1 TBS Milk
2 Eggs
1/2 Cup [Raisins or Cherries(Chopped) or Dates(Chopped) Your option.
- Directions -
1. Pre heat oven to 400 degrees.
2. Cream Butter, Sugar, Eggs, until light and fluffy.
3. Add vanilla and beat well.
4. Sift together Flour, Baking Powder, and Salt.
5. Alternately add Flour Mixture and Milk to creamed mixture until
beating until blended
6. Fold in 1/2 Cup Fruit
7. Drop from rounded teaspoonfuls - 2" Apart - onto UN-GREASED Cookie Sheets.
8. Bake 8 - 10 Minutes - Remove - Cool on Racks
2 4 4
" TONY THE TIGER "
- Ingredients -
1 1/2 Cups Flour
1/2 ts Baking Soda
1/2 ts Salt
1 Cup Butter (Softened)
1 Cup Sugar
2 Eggs
1 ts Vanilla
3 Cups Kelloggs Sugar Frosted Flakes (Crushed) to measure 1 1/2 Cups.
1 Cup Chocolate Morsels (Melted)
- Directions -
1. Pre heat oven to 350 degrees.
2. (In large mixing bowl) Cream Butter, Sugar, Eggs & Vanilla
3. Combine Flour, Soda, Salt and mix well.
4. Stir in Crushed Cereal
5. Drizzel melted Chocolate over dough.
6. (With Knife) Swirl Chocolate gently through dough to achieve
Marbled appearance.
7. Drop by rounded teaspoonfuls - 2" Apart - onto UN-GREASED Cookie Sheets.
8. Bake 10 - 12 Minutes - Remove - Cool on cooling racks.
2 4 8
" WALNUT ROCKS "
- Ingredients -
1 Cup Butter (Softened)
1 1/2 Cups Brown Sugar Packed
3 Eggs (Beatened)
1 ts Baking Soda
1 1/2 TBS Hot Water
3 Cups Flour
1/2 ts Salt
1 ts Cinnamon
1/2 ts Cloves
1 1/2 Cups Chopped Raisins
1 Cup Chopped Walnuts
- Directions -
1. Pre heat oven to 350 degrees.
2. Cream Butter, Sugar, and beaten eggs.
3. Dissolve Soda in Hot Water, and add to creamed mixture.
4. Sift Flour, Salt and Spices and add half to creamed mixture and mix
throughly.
5. Combine Chopped Raisins and Nuts with other half of Flour Mix and
add to the dough
6. Mix Throughly.
7. Drop by teaspoonfuls - 2" Apart - onto lightly greased cookie sheets.
8. Bake 12 - 15 Minutes - Remove - Coll on cooling Racks.
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