Coriander Drop Cookies Recipes

CORIANDER COOKIES

Steps:

• Mix together first 3 ingredients. Stir in butter. Mix together the remaining ingredients and add to the first bowl.
• Roll into ½-inch balls. Place on cookie sheet. Flatten with a fork.
• Bake at 400 for 6 to 8 minutes, being careful not to over-bake. Cool completely on wire rack.
• (Variation: add 1 lemon juice instead of milk and 2 teaspoons lemon peel.).

CORIANDER DROP COOKIES

Steps:

• Cream the shortening, gradually add in the sugar and beat until light.
• Add the vanilla, then the eggs, one at a time, beating after each addition until blended.
• Sifted together the flour through coriander.
• Add the sifted dry ingredients to the shortening-egg mixture and mix well.
• Drop the batter by teaspoonfuls onto a lightly greased cookie sheet or sheets.
• Bake at 400° about 10 minutes until done.

ORANGE DROP COOKIES I

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Lightly grease cookie sheets.
• In a medium size mixing bowl, mix together 3 teaspoons baking powder and 3 1/4 cups flour.
• Beat together brown sugar and shortening then add eggs, orange rind and vanilla. Mix in flour mixture, alternating the flour mixture and sour milk until all is blended. Drop dough by teaspoonful onto cookie sheets.
• Bake 12-15 minutes. Let cool and frost cookies.
• To Make Frosting: Mix together powdered sugar, 1 teaspoon butter and enough orange juice mixed in to make it able to spread over cooled cookies.

BRICKLE DROP COOKIES

Steps:

• Heat oven to 350 degrees.
• Lightly grease cookie sheet.
• Beat butter, sugars, vanilla and salt in large bowl until blended.
• Add eggs, beat well.
• Stir together flour, baking soda, and cream of tartar.
• Gradually add to butter mixture, beating until blended.
• Stir in toffee bits.
• Drop by heaping teaspoonfuls onto prepared cookie sheet.
• Bake 8-10 minutes or until lightly browned. Cool slightly.