INGREDIENTS

INSTRUCTIONS

Preparation Time: 20 Minutes               Bake Time: 7 to 9 Minutes
Heat oven to 375. Grease baking sheets with Butter Flavor Crisco. Set
aside. Cream 1/2 cup Butter Flavor Crisco, sugar and milk in medium
bowl at medium speed of electric mixer until well blended. Beat in  egg
and vanilla. Combine flour, salt and baking powder. Mix into  creamed
mixture. Drop level measuring tablespoonfuls 2 inches apart  onto
baking sheet. Bake at 375 for 7 to 9 minutes. Brush surface of  warm
cookies with melted Butter Flavor Crisco for more buttery taste.
Remove to cooling rack.  Makes 3 dozen 2 inch cookies.  Note: for 3
inch cookies, drop 2 level measuring tabelspoonfuls of  dough into a
mound for each cookie. Place 3 inches apart. Bake at 375  for 11 to 13
minutes.  VARIATIONS: 1. Frosted Buttery Drop Cookies: Bake and cool 3
inch  Buttery Drop Cookies. Frost cooled cookies.  CREAMY VANILLA
FROSTING Combine 1/2 cup Butter Flavor Crisco, 1 pound  ( 4 cups )
confectioners sugar, 1/3 cup milk and 1 teaspoon vanilla  in small bowl
at low speed of electric mixer for 15 seconds. Scrape  Bowl. Beat at
high speed for 2 minutes, or until smooth and creamy.  2. Chocolate
Dipped: Bake and cool 2-inch "Buttery" Drop cookies.  Melt 1 cup
semi-sweet chocolate chips with 1 teaspoon Butter Flavor  Crisco on
very low heat or 50% power in microwave.  Stir well.  Spoon  into glass
measuring cup.  Dip one end of cooled cookie halfway up in  chocolate.
Place on waxed paper until chocolate is firm.  Chocolate Nut:  Dip in
melted chocolate as above.  Sprinkle with  finely chopped nuts before
chocolate hardens.  3. Raspberry Coconut:  Bake 2-inch "Buttery" Drop
cookies.  Spread  1/2 to 1 teaspoon raspberry jam on each hot cookie.
Sprinkle with  flake coconut.  4. Chocolate Sandwich Cookies:  Bake and
cool 2-inch "Buttery" Drop  cookies.  Spread Chocolate Filling on the
bottom of half the batch of  cookies.  Top with remaining cookies.
Gently press together.  CHOCOLATE FROSTING: Melt 1/3 cup Butter Flavor
Crisco in 2-quart  saucepan. Remove from heat. Add 3/4 cup cocoa and
1/4 teaspoon salt.  Blend at low speed of hand-held electric mixer. Add
1/2 cup milk and  2 teaspoons vanilla.  Mix at low speed. Blend in 1
pound (4cups)  confectioners sugar, one cup at a time. Mix until smooth
and creamy.  Add more sugar to thicken or milk to thin for good
spreading  consistency. Makes 2 Cups Frosting  Source: Butter Flavor
Crisco Cookie Collection, Page 3. Shared by:  David Knight  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcrisco.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 19
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 5.2mg
Sodium: 21.8mg
Potassium: 2.7mg
Carbohydrates: 4.2g
Fiber: <1g
Sugar: 4.2g
Protein: <1g