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---------- Recipe via Meal-Master (tm) v8.05
Title: Sugar Drops
Categories: Cookies
Yield: 48 servings
1 c Unsalted butter; softened
3/4 c Granulated sugar
3/4 c Light brown sugar; pack firm
2 lg Eggs
1 ts Vanilla extract
2 1/4 c All-purpose flour
1 ts Salt
1 ts Baking soda
2 c Nuts; chopped
Or dried fruit
Preheat the oven to 375~. 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 1-1/2"
globs of the dough and push onto the baking sheets, leaving 2" 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 oz semisweet chocolate morsels for the nuts or
fruit.
AUTHOR'S NOTE-This cookie does spread and is either crisp or chewy,
depending on how long it is baked. (The longer it is baked, the crisper it
becomes.) Substitute solid vegetable shortening for half of the butter in
the recipe and the cookie will rise higher, retaining its crisp texture. If
you change the formulation to make it into a cake-like cookie, it will no
longer be what is considered a chocolate chip cookie.
From the Wooden Spoon Cookie Book by Marilyn M. Moore, Atlantic Monthly
Press, copyright 1994.)
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