Brown Sugar Drops

Brown Sugar Drops
Amount Measure Ingredient -- Preparation Method
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2 cups packed brown sugar
1/2 cup butter or margarine -- softened
1/2 cup shortening
1/2 cup milk
2 eggs
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Light Brown Glaze -- (recipe follows)
LIGHT BROWN GLAZE
4 cups powdered sugar
1/2 cup butter or margarine -- melted
2 teaspoons vanilla
2 tablespoons milk (2 to 4 tablespoons)
Heat oven to 400º. Beat brown sugar, butter, shortening, milk and
eggs in large bowl with electric mixer on medium speed, or mix with
spoon. Stir in flour, baking soda and salt.
Drop dough by rounded tablespoonfuls about 2 inches apart onto
ungreased cookie sheet. Bake 9 to 11 minutes or until almost no
indentation remains when touched in center. Cool 1 to 2 minutes;
remove from cookie sheet to wire rack. Cool completely. Spread with
Light Brown Glaze.

LIGHT BROWN GLAZE:
Mix all ingredients until smooth and spreadable.
Brownie Crinkles
Amount Measure Ingredient -- Preparation Method
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1 package Sweet Rewards® low-fat
fudge brownie mix
1/4 cup water
1/4 cup fat-free, cholesterol-free egg product
OR
1 egg
1/2 cup powdered sugar
Heat oven to 350º. Grease cookie sheet. Mix brownie mix (dry), water
and egg product with spoon about 50 strokes or until well blended.
Shape dough by rounded teaspoonfuls into balls. Roll in powdered
sugar. Place about 2 inches apart on cookie sheet. Bake 10 to 12
minutes or until almost no indentation remains when touched lightly in
center. Immediately remove from cookie sheet to wire rack.
Brownie Drop Cookies
Amount Measure Ingredient -- Preparation Method
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1 (15 ounce) package fudge brownie mix
1/4 cup water
1 egg
1/2 cup chopped nuts
Heat oven to 375º. Lightly grease cookie sheet. Mix brownie mix,
water and egg in large bowl with spoon. Stir in nuts (dough will be
stiff).
Drop dough by rounded teaspoonfuls onto cookie sheet. Bake 6 to 8
minutes or until set. Cool slightly; remove from cookie sheet to wire
rack.
Bumblebees
Amount Measure Ingredient -- Preparation Method
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1/2 cup peanut butter
1/2 cup shortening
1/3 cup packed brown sugar
1/3 cup honey
1 egg
1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
8 dozen pretzel twists
8 dozen pretzel sticks
Beat peanut butter, shortening, brown sugar, honey and egg in large
bowl with electric mixer on medium speed, or mix with spoon. Stir in
flour, baking soda and baking powder. Cover dough with plastic wrap
and refrigerate about 2 hours or until firm.
Heat oven to 350º. Shape dough into 1-inch balls (dough will be
slightly sticky). For each cookie, place 2 pretzel twists side by side with
the bottoms (the bottom comes to a rounded point, similar to the
bottom of a heart shape ) touching on ungreased cookie sheet. Place 1
ball of dough on center, and flatten slightly. Break 2 pretzel sticks in
half. Gently press 3 pretzel stick halves into dough for stripes on bee.
Break fourth pretzel piece in half. Poke pieces into 1 end of dough for
antennae.
Bake 11 to 13 minutes or until light golden brown. Immediately
remove from cookie sheet to wire rack.
Butter Crunch Clusters
Amount Measure Ingredient -- Preparation Method
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1/2 cup butter or margarine
2/3 cup packed brown sugar
1 tablespoon corn syrup
2 cups Cheerios® cereal
1 cup salted cocktail peanuts or Spanish peanuts
Heat butter in 3-quart saucepan over low heat until melted. Stir in
brown sugar and corn syrup. Heat to boiling over medium heat,
stirring constantly. Boil and stir 1 minute; remove from heat.
Stir in cereal and peanuts until well coated. Drop mixture by
tablespoonfuls onto waxed paper; cool.
Butterscotch Shortbread
Amount Measure Ingredient -- Preparation Method
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1/2 cup butter or margarine -- softened
1/2 cup shortening
1/2 cup packed brown sugar
1/4 cup granulated sugar
2 1/4 cups all-purpose flour
1 teaspoon salt
Heat oven to 300º. Beat butter, shortening and sugars in large bowl
with electric mixer on medium speed, or mix with spoon. Stir in flour
and salt. (Dough will be dry and crumbly; use hands to mix
completely.)
Roll dough into rectangle, 15 × 7 1/2 inches, on lightly floured surface.
Cut into 1 1/2-inch squares. Place about 1 inch apart on ungreased
cookie sheet. Bake about 25 minutes or until set. (These cookies
brown very little, and the shape does not change.) Remove from
cookie sheet to wire rack.
Butterscotch-Oatmeal Crinkles
Amount Measure Ingredient -- Preparation Method
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2 cups packed brown sugar
1/2 cup butter or margarine -- softened
1/2 cup shortening
1 teaspoon vanilla
2 eggs
2 1/4 cups all-purpose flour
2 cups old-fashioned or quick-cooking oats
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup granulated or powdered sugar
Heat oven to 350º. Grease cookie sheet. Beat brown sugar, butter,
shortening, vanilla and eggs in large bowl with electric mixer on
medium speed, or mix with spoon. Stir in flour, oats, baking powder
and salt.
Shape dough into 1-inch balls; roll in granulated sugar. Place about 2
inches apart on cookie sheet. Bake 10 to 12 minutes or until almost no
indentation remains when touched lightly in center. Immediately
remove from cookie sheet to wire rack.