Flexible Flavour Classic Drop Cookies Recipes

OLD FASHIONED DROP COOKIES

Steps:

• Cream together sugar, shortening, eggs and vanilla. Add all dry ingredients and mix thoroughly. At this point stir in your favorite candy, chocolate chips, nuts, candied fruit, raisins or anything you would like to use.
• Drop by teaspoonfuls on greased cookie sheet and bake at 375 degrees for 10 to 12 minutes.

STIR AND DROP SUGAR COOKIES

Steps:

• Heat oven to 400°F. In large bowl, mix 3/4 cup sugar, the oil, baking powder, vanilla, salt and eggs with spoon. Stir in flour.
• Drop dough by teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Press bottom of glass onto dough to grease, then dip into additional sugar; press on balls until 1/4-inch thickness. Dip bottom of glass onto a wet paper towel, then dip into dry gelatin; press onto dough. Repeat until desired color appears.
• Bake 8 to 10 minutes until light brown. Remove from cookie sheet to wire rack. Cool completely.

ESPRESSO CHOCOLATE SABLÉS

Steps:

• Dissolve the espresso in the boiling water. Set the extract aside to cool to lukewarm or room temperature.
• Working with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter, sugar, salt and cinnamon, if you're using it, together on medium speed for about 3 minutes, scraping down the bowl as needed, until well blended.
• Mix in the vanilla and espresso extract on low speed. Turn off the mixer, add the flour all at once and pulse to begin incorporating it, then mix on low speed until the flour almost disappears into the dough. Scrape down the bowl, add the chopped chocolate and mix until evenly distributed. Give the dough a few last turns with a sturdy flexible spatula.
• Turn the dough out onto the counter and divide it in half. Shape each half into a disk. Working with one piece of dough at a time, sandwich it between pieces of parchment paper and roll it to a thickness of 1/4 inch. Slide the dough, still sandwiched, onto a baking sheet-you can stack the slabs-and freeze the dough for at least 1 hour, or refrigerate for at least 2 hours.
• Getting ready to bake:
• Center a rack in the oven and preheat it to 325ºF. Butter or spray a regular muffin tin, or two tins, if you've got them. Have a 2-inch-diameter cookie cutter at hand.
• Working with one sheet of dough at a time, peel away both pieces of paper and put the dough back on one piece of paper. Cut the dough and drop the rounds into the muffin tin(s).
• The dough might not fill the molds completely, but it will once baked. Save the scraps from both pieces of dough, then gather them together, re-roll, chill and cut.
• Bake the cookies for 18 to 20 minutes, or until they feel firm to the touch and have some color. Transfer the muffin tin(s) to a rack and leave the cookies in the tin(s) for about 10 minutes before carefully lifting them out onto the rack to cool completely.
• Continue with the remainder of the dough, if you only baked one sheet, always using cool tins.
• Playing Around
• For Ringed Espresso-Chocolate Sablés: If you have 2-inch baking rings, use them to cut out the rolled dough. Bake the dough-in the rings-on lined baking sheets just as you would the muffin-tin cookies. Leave the rings in place for at least 20 minutes before lifting them off, rinsing and reusing.

FLEXIBLE-FLAVOUR CLASSIC DROP COOKIES

Steps:

• Pre-heat oven at 375°C.
• In one bowl, mix the Butter, White & Brown Sugar, egg and Vanilla into a uniform substance.
• In a seperate bowl, sift and mix the flour, baking soda and salt together.
• Whilst stirring, Incorporate/sift the Flour Mix gradually so that it doesn't become too hard or clumpy. The dough should be soft when properly mixed.
• Add the flavouring mix (chocolate chips, nuts, any ingredients you want) gradually and ensure the dough is still uniform and consistent.
• Place badges the size of a teaspoon on a greased/nonstick sheet.
• Bake 10-12 minutes until lightly brown, then remove from oven and let the cookies cooldown! You can flatten them with a fork as they come out too.