Tennessee Drop Cookies Recipes

GUMDROP COOKIES

Steps:

• Heat oven to 350°F. In medium bowl, mix flour, baking powder, baking soda and salt; set aside.
• In large bowl, beat softened butter and granulated sugar with electric mixer on medium speed until fluffy; scrape side of bowl. Beat in egg just until smooth. Beat in vanilla. On low speed, beat flour mixture into sugar mixture until well blended. Stir in 3/4 cup of the quartered gumdrops.
• Shape dough into 60 (1-inch) balls. Place 2 inches apart on ungreased cookie sheets; flatten each ball to 1 1/2-inch circle. On each dough round, sprinkle sparkling sugar and place 3 quartered gumdrops.
• Bake 9 to 11 minutes or until edges are set and light brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes. Store covered in airtight container.

NO-BAKE MUDDY BUDDIES® SNICKERDOODLE DROP COOKIES

Steps:

• Place mini paper baking cup in each of 50 mini muffin cups or place wax paper on cookie sheet.
• In large microwavable bowl, microwave white chocolate uncovered on High 2 to 3 minutes, stirring every 30 seconds, until melted. Stir in condensed milk. Stir in walnuts, snack mix and coconut. Cover with plastic wrap. Let stand 15 to 20 minutes. Scoop by tablespoonfuls into muffin cups or cookie sheet. Refrigerate 2 hours.
• In medium microwavable bowl, microwave bittersweet baking chocolate and shortening uncovered on High in 30-second increments until mixture can be stirred smooth. Drizzle over top of each candy drop cookie. Refrigerate until set. Store refrigerated in airtight container.

TENNESSEE ICEBOX COOKIES

Steps:

• In a bowl, combine the flour, baking soda, and salt; stir will to mix. In the bowl of a standing electric mixer fitted with the paddle attachment, beat the butter and brown sugar together on medium speed until well mixed, about 1 minute, then beat in the vanilla. Beat in the eggs, 1 at a time, beating smooth after each addition. Scrape the bowl and beater well and beat in the flour mixture followed immediately by the almonds.
• Scrape the dough onto a lightly floured work surface and shape and squeeze it into two rough cylinders, each about 10 inches long and 2 inches in diameter. Roll a piece of parchment or waxed paper around each piece of dough and tighten by pressing it in with the side of a cookie sheet or a piece of stiff cardboard. Chill the dough until firm. Or, at this stage, it can be double-wrapped in plastic, frozen, and kept for up to several weeks.
• When you are ready to bake the cookies, set the racks in the upper and lower thirds of the oven and preheat to 350 degrees. Slice the cookies 1/4-inch thick, rotating the roll of dough often as you slice so it doesn't become squashed from the weight of the knife. Arrange the cookies on the prepared pans about 1-inch apart in all directions and bake them for about 12 to 15 minutes, until they have puffed somewhat and have become dull and are firm to the touch. Slide the papers from the pans onto racks. After the cookies have cooled, store them between sheets of parchment or waxed paper in a tin or plastic container with a tight-fitting cover.

BASIC DROP COOKIES

Steps:

• Prepare oven and pans Heat oven to 350°F, with one rack in center and one rack in bottom third. Line two large cookie sheets with parchment paper.
• Combine dry ingredients In a bowl, whisk together flour, salt, and baking soda.
• Cream butter and sugars Place butter and both sugars in a mixing bowl. Mash and stir with a wooden spoon until mixture is very light and fluffy (this can take up to 6 minutes, or 2 to 3 minutes if you're using an electric mixer). Add eggs one at a time, beating until thoroughly incorporated after each. Stir in vanilla.
• Add dry ingredients and mix-ins Add dry ingredients in three additions, stirring until completely incorporated after each. Stir in desired add-ins. (Or, if making several types of cookies, first divide dough into equal parts and then stir in appropriate amounts of add-ins: 1 rounded cup for dough split in half, 3/4 cup for dough divided into thirds.)
• Bake and cool Using a 1 1/2-inch ice-cream scoop, drop dough onto prepared baking sheets, about 2 inches apart Bake, rotating sheets top to bottom and back to front halfway through, until golden brown at edges and set in center, 13 to 15 minutes. Let cool on sheets 5 minutes, then transfer to a wire rack to cool completely. Cookies can be stored in an airtight container at room temperature up to 1 week, or frozen up to 1 month.
• Drop-Cookie Tips
• If your cookies turn out dense and hard, you might be using ingredients that are too cold and not creaming them enough. If your cookies spread too much in the oven and are too thin, on the other hand, you might be overdoing the creaming step or using ingredients that are too warm. It's worth the time to chill your dough before baking; this will help to control how much it spreads in the oven as it bakes.
• Sifting Chopped Nuts
• Before incorporating chopped nuts into doughs or batters, sift out the fine dust in a sieve. This will keep the particles from clouding the color or imparting a grainy texture.

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.

HAWAIIAN DROP COOKIES

Steps:

• Sift together flour, baking powder, and salt.
• Cream shortening, sugar, and extracts thoroughly.
• Beat in egg until mixture is fluffy.
• Blend in pineapple and dry ingredients.
• Drop by teaspoonfuls on ungreased cookie sheet 3 inches apart.
• Sprinkle with coconut.
• Bake in a 325°F (slow) oven about 20 minutes.
• Cookies are better stored for 24 hours.