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LOCATION: Recipes >> Cookie Recipes >> Drop 01

Print this Recipe    Drop 01

Drop Cookies
Yield: up to 20 dozen

3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup butter or margarine
1 1/2 cups packed light brown sugar
2 large-sized eggs
1 cup coffee flavored brandy
large size semisweet chocolate chips for garnish

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 350
degrees F. 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 American twenty-five cent piece. 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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