Sugar Cookies - Drop Sugar Cookies
Drop Sugar Cookies

Makes about 3 dozen cookies
Ingredients
                                            
1 1/2 cups self-rising flour*
1/4 cup (r tablespoons) butter or margarine (at room temperature)
2 tablespoons shortening
2/3 cup granulated sugar
2 tablespoons 2% milk
1 teaspoon vanilla flavoring
1 egg

*If substitution is needed: mix together with a wire whisk: 1 1/2 cups all-purpose flour (or part whole-wheat flour), 2 1/4 teaspoons baking powder, and 1/2 teaspoon salt


Method

Preheat oven to 400° F.
Measure flour into a mixing bowl. (If using all-purpose/whole-whet flour substitution, use wire whisk to ix in the baking powder and salt.)
Add butter or margarine and shortening. Use a pastry blender or fork to cut the fat into the flour until there are no lumps. Add the remaining ingredients. Stir with a spoon until well-blended. Lightly grease r spray a baking sheet  pan. Drop dough by rounded teaspoonfuls onto the pan. Flatten each cookie with your fingers or with a cookie stamp dipped in sugar. Bake for 8 minutes or until edges are very lightly browned.

Nutrition information:

One of 36 cookies (0.5 oz/14 g each) made from the self-rising recipe provides: 53 calories; 1 g protein; 8 g total carbohydrates (4 g sugar); 0 dietary fiber; 2 g total fat (1 g saturated fat); 9 mg cholesterol; 81 mg sodium; 10 mg potassium and 10 mg calcium.

*One of 36 cookies (0.5 oz/14 g each) made from the substitution recipe provides: 53 calories; 1 g protein; 8 g total carbohydrates (4 g sugar); 0.5 g dietary fiber; 2 g total fat (1 g saturated fat); 9 mg cholesterol; 90 mg sodium; 19 mg potassium; and 20 mg calcium.


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From the Home Baking Association, RECIPES FOR THE CLASSROOM,
3/23/02  - www.homebaking.org/foreducators/dropsugar.html
(Note: this recipe not on website’s list)