Chocolate Drop Cookies (C&H) Recipe

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Chocolate Drop Cookies (C&H) Ingredients

1/2 cup shortening
1 cup c&h brown sugar
1 egg, unbeaten
2 oz unsweetened chocolate - melted
1 cup buttermilk or sour milk
1 tsp vanilla
1 1/2 cup sifted all-purpose flour
1/4 tsp soda
1/4 tsp salt
1 cup chopped walnuts

A Recipe for
Chocolate Drop Cookies (C&H)

Those who forget the pasta are condemned to reheat it.
Author Unknown

Food Tip
Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water

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This is a recipe for Chocolate Drop Cookies (C&H) from the recipe cookbook of Recipes-to-go (Dessert)

Food Tip
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Look, there's no metaphysics on earth like chocolates.
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After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps.
Miss Piggy

Chocolate Drop Cookies (C&H)

The more you eat, the less flavor; the less you eat, the more flavor.
Chinese Proverb

Chocolate Drop Cookies (C&H) Directions

Combine shortening, sugar and egg in mixing bowl; beat well. Add
melted chocolate, buttermilk and vanilla; blend. Sift together flour,
soda, and salt and stir in. Add walnuts; chill soft dough. Drop by
teaspoonful on greased baking sheet and bake at 350 degrees for 12 to
15 minutes or until done. Makes 3 to 4 dozen soft, rich cookies.
Frost if desired.

Reprinted with permission from _Brown Sugar Recipe Bonanza_ From the
C and H Sugar Kitchen Electronic format by Karen Mintzias

Serves: 1

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