Title: Chocolate Drop Sugar Cookies
Categories: Cookie
Yield: 12 Cookies

2/3	c	Butter; softened
1	c	Sugar
1		Egg
1 1/2	ts	Vanilla extract
1 1/2	c	All-purpose flour
1/2	c	HERSHEY'S Cocoa
1/2	ts	Baking soda
1/4	ts	Salt
1/3	c	Buttermilk or sour milk*
		Additional sugar

1. Heat oven to 350 degrees F. Lightly grease cookie sheet.

2. In large bowl, beat butter and sugar until well blended. Add egg and vanilla; beat until light and fluffy. Stir together flour, cocoa, baking soda and salt; add alternately with buttermilk to butter mixture.

3. Using ice cream scoop or 1/4 cup measuring cup, drop dough about 2 inches apart onto prepared cookie sheet. Bake 13 to 15 minutes or until cookie springs back when touched lightly in center.

4. While cookies are on cookie sheet, sprinkle lightly with additional sugar. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 1 dozen cookies.

* To sour milk: Use 1 teaspoon white vinegar plus milk to equal 1/3 cup.

[Copyright 1995 Hershey Foods Corporation.] [Recipe may be reprinted courtesy of the Hershey Kitchens.]

[Meal-Master format courtesy of Karen Mintzias]

previous

next