Quick Drop Cookies Recipe
Ingredients
| All purpose flour/Null | 2 1⁄2 Cup (40 tbs) (NULL) | |
| Baking powder/Null | 1 1⁄2 Teaspoon (NULL) | |
| Salt/Null | 3⁄4 Teaspoon (NULL) | |
| Nutmeg/Null | 1⁄2 Teaspoon, ground (NULL) | |
| Salad oil/Null | 3⁄4 Cup (12 tbs) (NULL) | |
| Sugar/Null | 1 Cup (16 tbs) (NULL) | |
| Eggs/Null | 2 (NULL) | |
| Vanilla extract/Null | 1 Teaspoon (NULL) | |
| Pecan halves/Null | 36 (NULL) |
Directions
Combine flour, baking powder, salt and nutmeg.
Mix together salad oil and sugar.
Add eggs one at a time, beating well after each addition.
Add vanilla extract.
Add flour mixture all at once, mixing well.
Drop by teaspoonsful onto lightly greased cookie sheets.
Top each cookie with a pecan half.
Bake at 375° for 10 to 12 minutes, or until lightly browned and puffed.
Remove from sheets.
Cool on a wire rack.
Mix together salad oil and sugar.
Add eggs one at a time, beating well after each addition.
Add vanilla extract.
Add flour mixture all at once, mixing well.
Drop by teaspoonsful onto lightly greased cookie sheets.
Top each cookie with a pecan half.
Bake at 375° for 10 to 12 minutes, or until lightly browned and puffed.
Remove from sheets.
Cool on a wire rack.
Chef
