Aunt Sallys Cocoa Drops Recipes

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AUNT SALLY'S COCOA DROPS



Aunt Sally's Cocoa Drops image

My mother used to make these cookies, they are my all time favorite. She usually frosted them with a white icing. I made them for my children but they usually didn't last long enough to get frosted. Now I make them for my 14 month old granddaughter. They are so soft and so good! I usually double the recipe.

Provided by Gwen Brown

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 36

Number Of Ingredients 10

½ cup shortening
1 ¾ cups all-purpose flour
1 cup white sugar
½ teaspoon baking soda
1 egg
½ teaspoon salt
¾ cup buttermilk
½ cup unsweetened cocoa powder
1 teaspoon vanilla extract
1 cup chopped walnuts

Steps:

  • Mix thoroughly sugar, shortening and egg. Stir in buttermilk and vanilla. Sift dry ingredients and stir in. Add nuts.
  • Chill dough for 1 hour.
  • Preheat oven to 400 degrees F (200 degrees C). Drop by rounded spoonfuls onto the cookie sheet.
  • Bake 8 to 10 minutes. Cool. Frost with chocolate or white icing. Enjoy!

Nutrition Facts : Calories 97.2 calories, Carbohydrate 11.6 g, Cholesterol 5.4 mg, Fat 5.4 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 1.1 g, Sodium 57.5 mg, Sugar 5.9 g

AUNT MAUDE&S CHOCOLATE DROP COOKIES



Aunt Maude&s Chocolate Drop Cookies image

Provided by Dorothy Duder

Categories     Cookies     Coffee     Chocolate     Dessert     Bake     Kid-Friendly     Winter     Bon Appétit     California     Small Plates

Yield Makes 3 Dozen

Number Of Ingredients 13

2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable shortening
2 ounces unsweetened chocolate, chopped
1 cup firmly packed golden brown sugar
1 large egg
1/2 cup sour cream
1 teaspoon vanilla extract
Chocolate Icing
1/4 cup coffee
1 1/2 ounces unsweetened chocolate, chopped
1 3/4 cups powdered sugar, sifted

Steps:

  • Preheat oven to 350°F. Grease 2 heavy large baking sheets. Sift 2 cups flour, 1/2 teaspoon baking soda and 1/2 teaspoon salt into medium bowl. Stir 1/2 cup vegetable shortening and unsweetened chocolate in heavy small saucepan over low heat until chocolate melts and mixture is smooth. Transfer mixture to large bowl. Cool slightly. Add 1 cup brown sugar and beat until blended. Add egg and beat until blended. Stir in dry ingredients, then 1/2 cup sour cream and 1 teaspoon vanilla extract. Drop batter by tablespoonfuls onto prepared sheets, spacing evenly.
  • Bake until cookies feel firm to touch, about 10 minutes. Transfer cookies to rack and cool. Drizzle warm icing decoratively over cookies.
  • Stir coffee and chopped chocolate in heavy medium saucepan over low heat until chocolate melts and mixture is smooth. Remove from heat. Whisk in powdered sugar. Use immediately.

CLASSIC AUNT SALLY (OR SALLY ANN) COOKIES



Classic Aunt Sally (Or Sally Ann) Cookies image

These are wonderful not-too-sweet gingerbread-like cookies. The icing sets up like royal, except it is soft inside the hardened shell. They freeze great, and are terrific for gift-giving, as they package beautifully. I make them for Halloween in the shape of bats and covered with orange sprinkles and for thanksgiving as leaves with no sprinkles.

Provided by norsecookie

Categories     Dessert

Time 1h30m

Yield 48 cookies, 36 serving(s)

Number Of Ingredients 17

1 cup shortening (not butter)
2 eggs
1 cup sugar
1 cup molasses
1 cup buttermilk
5 1/2 cups flour
1 teaspoon salt
4 teaspoons baking soda
1 tablespoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon clove
1 tablespoon ginger
1 (1/4 ounce) envelope plain gelatin
4 cups powdered sugar
3/4 teaspoon baking powder
1 teaspoon vanilla
1 cup cold water

Steps:

  • Cream shortening and sugar, add molasses and eggs and buttermilk.
  • Mix dry ingredients thoroughly, then add to creamed mixture.
  • Refrigerate for an hour or so, until slightly firm.
  • Roll out at about 1/4" (thicker for more cakelike cookies, thinner for crispier ones - they're good both ways).
  • Cut out (traditionally with a SPAM can, but to each her own).
  • Bake at 325 for about 12-15 minutes.
  • When cookies are cool, whip up the icing.
  • In saucepan, dissolve gelatin in cold water.
  • Bring to a boil and simmer for about 10 minutes.
  • While simmering, add 3 C powdered sugar to a large straight-sided bowl and measure in soda. Stir.
  • Pour hot liquid into sugar mixture and whisk. Add vanilla. Lumps are not good.
  • If 3 C of powdered sugar is enough to produce a almost-set pudding-like icing, it is read. If it seems thin, add another cup and whisk inches.
  • Take cooled cookies and dip the tops into the icing, wiping off excess on side of bowl.
  • Set on wax paper until icing is hard.

Nutrition Facts : Calories 229.3, Fat 6.3, SaturatedFat 1.6, Cholesterol 12, Sodium 227.7, Carbohydrate 41.1, Fiber 0.7, Sugar 24.2, Protein 2.7

SALLY ANN COOKIES



Sally Ann Cookies image

These soft, cake-like cookies are especially satisfying because they're very low in fat," remarks Sarah Jane Hayes of Dilworth, Minnesota. "I modified an old recipe, and my husband and I like this version even better."

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 6 dozen.

Number Of Ingredients 15

1-1/2 cups sugar
1 cup molasses
1/2 cup brewed coffee, room temperature
5 cups all-purpose flour
2 teaspoons baking soda
3/4 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
FROSTING:
1-1/2 cups sugar
1/2 cup water
1 teaspoon vinegar
1 cup miniature marshmallows
2 egg whites

Steps:

  • In a bowl, combine sugar, molasses and coffee. Combine dry ingredients; add to sugar mixture and mix well. Refrigerate for 2 hours. , Roll dough on a floured surface to about 1/4-in. thickness. Cut with 3-in. to 4-in. cookie cutters. Place on baking sheets that have been coated with cooking spray. Bake at 350° for 8-10 minutes or until set. Cool on wire racks. , Meanwhile, for frosting, combine sugar, water and vinegar in a heavy saucepan. Cover and bring to a boil. Uncover and cook over medium-high heat until a candy thermometer reads 234°-240° (soft-ball stage), about 5-10 minutes. Remove from the heat; stir in marshmallows until smooth. , In a bowl, beat egg whites until frothy. Gradually beat in sugar mixture; beat on high for 7-8 minutes or until stiff peaks form. Frost the cookies.

Nutrition Facts : Calories 79 calories, Fat 1g fat, Cholesterol 0 cholesterol, Sodium 63mg sodium, Carbohydrate 19g carbohydrate, Fiber 1g protein.

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