Drop Cookies
Source of Recipe
www.ichef.com
List of Ingredients
3 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon cinnamon
1/2 teaspoon salt
1 cup butter, softened
1 1/2 cups packed light brown sugar
2 large eggs
1 cup coffee flavored brandy
chocolate chips for garnishRecipe
In a medium-sized bowl, using a fork or wire whisk, blend together the flour, baking soda, cinnamon, and salt. In a large-sized bowl, using a pastry blender or two knives, cream together the butter and brown sugar. Then using an electric mixer on high speed or a wire whisk, beat in the egg until the mixture is smooth. Alternating with the brandy, gradually blend in the dry ingredients. Cover with waxed paper or plastic wrap and chill in the refrigerator for a minimum of 2 hours, no longer than 4 hours.
Position the rack to the center of the oven and preheat to 350ºF. Lightly grease or paper line two baking sheets. Then using a pastry bag fitted with a large star tip, press out the dough 1-inch apart, onto the prepared baking sheets. Each star should be no larger than a quarter. Press a chocolate chips into the center of each star, point down. Bake for about 10 to 12 minutes, or until very light colored around the bottom edge. Transfer to a wire rack to cool completely before storing in an airtight container.
Baking note: To help prevent spreading of these cookies while baking, the chilling process is a must. Do not allow the tray to sit in a warm place before placing it in the oven. If the tray can not be baked at once, place in the refrigerator. The use of a pastry bag is not a requirement. The cookie dough can also be dropped from the tip of a teaspoon. The size of the cookie should be kept small to obtain the desired taste.
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