Brown Sugar Drops Recipes

BROWN SUGAR BISCUITS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet, or use parchment paper.
• In a large bowl, combine flour, brown sugar, baking powder, salt and cream of tartar. Cut in shortening until mixture resembles coarse crumbs. Mix in milk and vanilla. Knead briefly on a floured surface. Roll out into a large rectangle, 1/2 inch thick. Spread softened butter onto surface of dough. Mix together brown sugar and cinnamon; sprinkle evenly over butter. Roll tightly, and cut into 12 equal slices. Place on prepared baking sheet.
• Bake in preheated oven for 15 to 20 minutes, or until golden brown.

BROWN SUGAR CANDY

Steps:

• Butter a 8 or 9 inch square baking dish.
• In a large heavy saucepan, stir together the brown sugar and evaporated milk. Bring to a boil over medium-high heat. Cook until the temperature reaches between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
• Remove from the heat and stir in the butter, vanilla and walnuts. Continue to beat with a sturdy spoon until the mixture looses its gloss. Pour into the prepared pan. Score into squares with a knife then set aside until firm, about 5 minutes. Cut into squares and serve or store in an airtight container in the refrigerator.

BROWN SUGAR DROPS (COOKIES)

Steps:

• Preaheat oven to 400. In Large bowl mix togather shortening, brown sugar, and eggs. Stir in sour milk or buttermilk. In seperate bowl combine flour, soda and salt. Gradually add dry mixture to moist mixture and mix well. Cover and chill at least 1 hour. Drop teaspoonfuls onto lightly greased baking sheet. Bake until set approx 8 - 10 minutes or until you touch lightly with finger and there is barely a imprint. Approx 6 dozen 2 1/2 inch cookies.

ONE-BOWL BROWN SUGAR DROPS

Steps:

• Position a rack in the middle of oven; preheat to 350°.
• Grease several large baking sheets or coat with nonstick spray.
• In a large bowl, vigorously stir the brown sugar into the butter until well blended, mashing out any sugar lumps with the back of a spoon.
• Stir in the egg, vanilla, salt, and baking soda until thoroughly incorporated.
• Stir in the flour and morsels just until evenly incorporated.
• Vigorously stir in the eggs, then the oats; let stand for 5 minutes so the oats can hydrate.
• Drop the dough with a 1 1/2-inch spring-loaded scoop or heaping measuring tablespoonfuls, spacing about 2 inches apart.
• Bake one sheet at a time for 8-12 minutes or until the cookies are barely tinged and almost firm when pressed in the middle; be careful not to over bake.
• Transfer the baking sheets to wire racks; let stand until the cookies firm up just slightly, about 2 minutes.
• Using a wide spatula, transfer the cookies to the wire racks; let cool completely.

BROWN SUGAR DROPS

Steps:

• 1. Mix brown sugar, shortening, eggs and buttermilk. Stir in remaining ingredients. Cover and refrigerate at least 1 hour.2. Heat oven to 400°. Grease cookie sheet.3. Drop dough by rounded teaspoonfuls about 2 inches apart onto cookie sheet.4. Bake 8 to 10 minutes or until almost no indentation remains when touched. Immediately remove from cookie sheet. Cool on wire rack.1 COOKIE: Calories 75 (Calories from Fat 25) Fat 3g (Saturated 1g) Cholesterol 5mg Sodium 40mg Carbohydrates 11g (Dietary Fiber 0g) Protein 1g.