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Cook'n with Betty Crocker 
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Drop Cookies |
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Serves: 3 Print this RecipeUse Chef Pastry Mix (see below) in this recipe. 8 1/2 cups flour 1/2 cup sugar 1/4 cup baking powder 1 tablespoon cornstarch (to keep mixture dry) 1 tablespoon salt 2 cups vegetable shortening solid * See note below. 1/3 cup sugar 1/3 cup brown sugar 1/4 cup butter or margarine 1 egg 2 tablespoons water 1 teaspoon vanilla extract 1 3/4 cups Chef Pastry Mix 1/2 cup semi-sweet baking chocolate or butterscotch chips * Measure dry ingredients into a large bowl; mix well. Sift mixture into another large bowl. With a pastry blender; cut in shortening until mixture resembles cornmeal. Store in an airtight container in a cool dry place up to 3 months. Heat oven to 375° F. Beat sugars, butter or margarine, egg, water, and vanilla until light and creamy. Gradually beat in mix until well blended. Fold in chips. Chill dough for 30 minutes. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10 to 12 minutes. Remove from cookie sheets immediately. Refrigerate dough between batches. Note: For a crisper cookie, reduce or eliminate the water. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Chocolate Drop Cookies Drop Cookies Favorite Brownies Lemon-Ginger Shortbread Cookies Overnight Cookies 01-Dear Bread Lovers 02-Five Steps to Great Bread 03-Basic Cycle Features 04-Know Your Bread Ingredients 05-If You Don't Have Bread Machine Yeast... 06-Flour Power! 07-High Altitude 08-Measuring Your Bread Machine Pan Size 09-Let's Make a Great Bread Loaf 10-Here's How We Test the Recipes 11-The Proof Is in the Dough 12-Refrigerating Dough 13-Betty's Tips for Shaping Dough 14-Keeping Bread Fresh 15-Freezing Bread 16-Any Way You Want to Slice It 17-Some Like It Hot: Reheating Your Bread 18-Your Bread Machine Baking Questions |
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