Modernized Butter Drop Do Cookie
A super soft, chewy, and easy to make drop butter cookies perfect for the holiday season or or anytime year round using different sprinkles or frosting colors!
Whatcha Need:
- 1/2 cup butter
- 1/3 cup sugar
- 1 egg
- 3/4 cup flour
- 1/2 teaspoon vanilla
- About 18 whole nuts
Whatcha Do:
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Preheat oven to 400 F; grease a cookie sheet.
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Cream butter and sugar.
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Beat in egg, then beat in flour, then add vanilla.
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Drop by spoonfuls on to cookie sheet, and top each cookie with a nut.
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Bake 10 minutes. Let cool before removing them to your plate.
NOTES:
- This recipe was furnished courtesy of Mary Gage, New England Recipes. org. She writes: "The only reference to this recipe (Butter Drop Do Cookies) I know of is Amelia Simmons’ American Cookery, published in 1796, page 36, as follows: BUTTER DROP DO COOKIES - Rub one quarter pound of butter, one pound sugar, sprinkle with mace, into one pound and a quarter flour, add four eggs, one glass rose water, bake as No. 1. [Bake 15 Minutes]
- Apparently, Simmons had several versions of this recipe, this being number three.
