Coriander Drop Cookies Recipes

ORANGE DROP COOKIES I

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Lightly grease cookie sheets.
• In a medium size mixing bowl, mix together 3 teaspoons baking powder and 3 1/4 cups flour.
• Beat together brown sugar and shortening then add eggs, orange rind and vanilla. Mix in flour mixture, alternating the flour mixture and sour milk until all is blended. Drop dough by teaspoonful onto cookie sheets.
• Bake 12-15 minutes. Let cool and frost cookies.
• To Make Frosting: Mix together powdered sugar, 1 teaspoon butter and enough orange juice mixed in to make it able to spread over cooled cookies.

CORIANDER COOKIES

Steps:

• Mix together first 3 ingredients. Stir in butter. Mix together the remaining ingredients and add to the first bowl.
• Roll into ½-inch balls. Place on cookie sheet. Flatten with a fork.
• Bake at 400 for 6 to 8 minutes, being careful not to over-bake. Cool completely on wire rack.
• (Variation: add 1 lemon juice instead of milk and 2 teaspoons lemon peel.).

CORIANDER DROP COOKIES

Steps:

• Cream the shortening, gradually add in the sugar and beat until light.
• Add the vanilla, then the eggs, one at a time, beating after each addition until blended.
• Sifted together the flour through coriander.
• Add the sifted dry ingredients to the shortening-egg mixture and mix well.
• Drop the batter by teaspoonfuls onto a lightly greased cookie sheet or sheets.
• Bake at 400° about 10 minutes until done.

GINGER DROP COOKIES

Steps:

• In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in molasses and eggs. Combine the dry ingredients; add to the creamed mixture alternately with water. Refrigerate for at least 8 hours. , Drop dough by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

DOUBLE CHOCOLATE MOCHA DROP COOKIES

Steps:

• Preheat oven to 325 degrees and line 2 cookie sheets with parchment paper.
• Melt 1/2 cup of chocolate chips with coffee in a double boiler, or in metal bowl in pot of hot water, stirring until smooth. Set aside to cool slightly.
• Cream together butter or margarine and sugars, beating until light. Mix in eggs, one at a time, then add vanilla. Fold in chocolate mixture.
• Mix matzo cake meal, salt, baking powder, cinnamon and 2 tablespoons of ground coffee beans in bowl and stir into batter with 1/4 cup of chips. Let sit for an hour, covered.
• Drop cookie dough by tablespoons onto cookie sheets, about 2 inches apart. Press remaining chips on top of cookie dough and sprinkle on ground coffee.
• Bake for 15 minutes.

CURRY CORIANDER SHORTIES

Steps:

• Toast coriander in a small heavy skillet over medium heat, shaking skillet often, until fragrant and a shade darker, about 2 minutes. Cool, then finely grind in grinder.
• Toast curry powder in same skillet over medium heat, stirring, until fragrant and a shade or two darker, about 1 minute.
• Preheat oven to 350°F with racks in upper and lower thirds.
• Blend butter, sugar, vanilla, and salt with a rubber spatula. Whisk together flour and spices, then blend into butter mixture with spatula.
• Form 1-inch balls of dough and arrange 2 inches apart on 2 ungreased large baking sheets. With side of a floured pencil or chopstick, press an X into top of each cookie, gently flattening to 1 1/2 inches in diameter.
• Bake, switching position of sheets halfway through, until edges are golden, 20 to 25 minutes. Cool on sheets 5 minutes, then transfer cookies to racks to cool.