Cocoa drop cookies often arouse a wave of nostalgia for mother’s cooking. This simple sweet treat can be even more awesome when served together with a glass of cold milk!
Yearning to re-create a wonderful batch of cookies just like your mother usually does? The following recipe will show you how to make about 4 dozen cocoa drop cookies.
All-purpose flour: 2 cup
Unsweetened cocoa: ½ cup
Baking powder: 1 teaspoon
Salt: ¼ teaspoon
Shortening: ½ cup
Granulated sugar: 1 cup
Egg: 1 (large)
Vanilla extract: 1 teaspoon
Buttermilk: 1 cup
What else will you need?
(Lightly greased) baking sheet
Firstly, sift together the flour, cocoa and baking powder and salt, and then set aside.
Next, mix shortening, sugar and egg. Beat the mixture until it is light and fluffy, then stir in the mixture buttermilk and vanilla.
Slowly beat in the flour mixture from the first step, until everything is smooth.
Chill the mixture for approximately 1 hour.
Using rounded tablespoons, drop the cookies dough onto lightly greased baking sheet, about 2 inches apart.
Bake at 350°C for 12-15 minutes (until there is no imprint when you lightly touch the cookies).
(If you prefer (very) sweet cookies, you may want to sprinkle a little granulated sugar onto the surface of the cookies while they are still hot.)
Transfer the cookies to rack, leaving them to cool completely. Now you have about 4 dozen cocoa drop cookies ready to be served. A glass of cold milk will go well with the treat, so pour one for yourself and your family members. Imagine sitting in the warm dining room, lingering over a plate of warm cocoa drop cookies and looking out to the snow outside. Charming, isn’t it?