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Betty's Chocolate Drop Cookies




Source of Recipe


Betty Crocker's Cookbook-Special Edition - 1969 printing - pgs 204-205


Recipe Introduction


This cookbook has EXCELLENT cookie recipes - also see the Chocolate Chip Cookies on page 205 and the Peanut Butter Cookies on page 222 . . . YUMMY! Mix thoroughly butter, sugar, egg, chocolate, buttermilk and vanilla. Stir in flour, soda, salt and nuts. Cover; chill 1 hour.


List of Ingredients




1/2 cup butter or margarine, softened
1 cup sugar
1 egg
2 oz melted unsweetened chocolate (cool)
1/3 cup buttermilk
1 tsp vanilla
1 3/4 cups all-purpose flour*
1/2 tsp baking soda
1/2 tsp salt
1 cup chopped nuts, if desired
Chocolate Icing or Browned Butter Icing (recipes follow)
*if using self-rising flour, omit soda and salt; if using quick-mixing flour, increase buttermilk to 1/2 cup.


Recipe



TO BAKE: Heat oven to 400°F. Drop dough by rounded teaspoonfuls 2" apart onto ungreased baking sheet. Bake 8-10 minutes or until almost no imprint remains when touched with finger. Immediately remove from baking sheet; cool. Frost cooled cookies with Chocolate (or Browned Butter) Icing.

CHOCOLATE ICING
2 squares (1 oz each) unsweetened chocolate
2 tablespoons butter or margarine
3 tablespoons water
about 2 cups confectioner's sugar

Melt unsweetened chocolate and butter or margarine over low heat. Remove from heat; blend in 3 tablespoons water and confectioner's sugar.

BROWNED BUTTER ICING
1/4 cup butter or margarine
2 cups confectioner's sugar
1 teaspoon vanilla
about 2 tablespoons light cream

Heat butter or margarine over low heat until golden brown. Remove from heat; blend in confectioner's sugar, vanilla and light cream.


***VARIATIONS***

CHOCOLATE-CHERRY DROPS:
Omit nuts and stir in 2 cups candied or maraschino cherries. Use chocolate icing.

COCOA DROP COOKIES:
Increase butter to 2/3 cup; omit chocolate and stir in 1/2 cup unsweetened cocoa powder.

DOUBLE CHOCOLATE DROPS:
Stir in 1 (6 oz) pkg semisweet chocolate pieces.