Coriander Drop Cookies
Recipe: #15537
November 03, 2014
"Thanks to the shortening, this is is a soft rather than crunchy cookie. I love what a hint of coriander adds to the taste of basic vanilla drop cookies. Number of servings (i.e., number of cookies) is an estimate, depending on the size of the teaspoonfuls of batter you use. Cooking time assumes you bake it in two batches."
Original is 48 servings
Ingredients
Nutritional
- Serving Size: 1 (19.2 g)
- Calories 88.6
- Total Fat - 4.9 g
- Saturated Fat - 0.9 g
- Cholesterol - 8.7 mg
- Sodium - 47.4 mg
- Total Carbohydrate - 10.2 g
- Dietary Fiber - 0.2 g
- Sugars - 4.2 g
- Protein - 1.1 g
- Calcium - 10.1 mg
- Iron - 0.2 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Cream the shortening, gradually adding in the sugar, and beat until light.
Step 2
Add the vanilla, then the eggs, one at a time, beating after each addition until blended.
Step 3
Combine the flour, baking powder, salt and coriander (sift together if not using pre-sifted flour).
Step 4
Add the dry ingredients to the shortening-egg mixture and mix well.
Step 5
Drop the batter by teaspoonfuls onto a lightly greased cookie sheet or sheets.
Step 6
Bake at 400° about 10 minutes until done.
Tips
No special items needed.
0 Reviews
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