Keep up with the addict

Tuesday’s Tidbits (& Sips): 30 June 2009

So, this is the last of the throwbacks to my earlier food blogging attempt.  To be more specific, it is the last of the cookie recipes I had previously posted there.

The recipe for these cookies is a fairly old family recipe.  They remind me of another cookie that was my mom’s and my holiday favorite.  I can’t remember their exact name but they were produced by Archway and only during the winter holiday season.  They were chocolate cake-like cookies with an icing topping and sprinkles.  I have fond memories of fighting with my mother over the last cookie in the box.; she would inevitably win.  Sadly, they are nowhere to be found these days…

The cookies produced using this particular recipe tend to be bit more on the crumbly side than the cookies of my childhood memories so they should be handled with tender loving care.  They would probably come pretty darn close to the Archway variety if covered in royal icing and topped with sprinkles.  I’ll have to try that out this holiday season!!

Anyway, onto the recipe…

Chocolate Drops

Preheat oven to 400 degrees Fahrenheit.

1 3/4 cups all purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup cocoa powder
1/4 cup vegetable shortening
1/4 cup unsalted butter, softened
1 cup sugar
1 egg
3/4 cup buttermilk or sour milk*
1 tsp. vanilla extract

  1. Sift together flour, baking soda, salt and cocoa powder.  Set aside.
  2. Cream shortening, butter, sugar and egg in a large mixing bowl.
  3. Add buttermilk and vanilla extract and stir until just combined.
  4. Add the dry ingredients in batches (about 1/3 of the dry ingredients in each batch) and stir until thoroughly combined after each addition.
  5. Refrigerate dough for one hour.
  6. Drop teaspoonfuls of dough on a lightly greased cookie sheet about 2 inches apart.
  7. Bake for 8 to 10 minutes.
  8. Immediately move cookies to a cooling rack.  Make sure cookies are completely cooled before storing.

* Sour milk can be made by mixing 1 tsp. of white distilled vinegar and 1 cup of whole milk.