The drop-and-bake cookie family is a big one with great variety and much good eatng for all. “Drop dough by teaspoonfuls, about 2 inches apart, on greased cookie sheet” — what a world of good eating those directions foretell!
Recipes for Southern Sour Cream Jumbles, Sponge Drops and Soft Molasses Cookies
Southern Sour-Cream Jumbles
1-2/3 cups sifted cake flour
1/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup soft shortening
2/3 cup granulated sugar
1/2 cup commercial light sour cream
1/2 cup chopped walnuts
1/4 teaspoon cinnamon
1 tablespoon granulated sugar
Start heating oven to 400 F. Sift together flour, soda, baking powder, and salt. Mix until creamy, shortening, 2/3 cup sugar, and egg; mix in flour mixture alternately with sour cream; then mix in chopped walnuts.
Drop dough by teaspoonfuls, 2″ apart, onto greased cookie sheet. Combine cinnamon and 1 tablespoon sugar; sprinkle a little on top of each cookie. Bake 10 to 12 minutes, or until golden. For larger cookies, drop by tablespoonfuls, 3″ apart.
Makes about 3 dozen cookies
Recipes for Shrewsbury Drops, Old-Fashioned Sugar Cookies, Brown-Edge Cookies
Old-Fashioned Sugar Cookies
2 cups sifted all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup soft shortening
1 cup granulated sugar
1 egg yolk
1/2 cup buttermilk or sour milk
1/2 teaspoon vanilla extract
1 egg white
Start heating oven to 375 F. Sift together flour, soda, and salt. Mix shortening, sugar, and egg yolk till fluffy. Mix in flour mixture alternately with buttermilk; then mix in vanilla. Fold in egg white, beaten stiff.
Drop by rounded tablespoonfuls, 3″ apart, onto greased cookie sheet. With spatula, flatten to 1/2″ thickness. If desired, sprinkle with sugar mixed with chopped nuts, raisins, or grated lemon rind. Bake 20 minutes, or until golden brown.
Makes 2-1/2 dozen