Over a Cup of Coffee: Sugar Drop Cookies

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Diane Prather

— Miner and Darlene Blackford, my sister and her husband from Rocky Ford, host an open house in December. They’ve been doing this for years and years. So Darlene already has started baking and freezing goodies for the event. I guess that’s why I have cookies on the brain. (I just wish I had more time to bake them.)

If you like sugar cookies but don’t want to take the time to roll out and cut the dough, you might want to try this recipe.

When making the “Pumpkin Cookies,” substitute chocolate chips for the butterscotch chips if desired.

Do you have a favorite cookie recipe? If you have a recipe that you’d like to share, send it to P.O. Box 415, Craig, CO 81626, or call 970-824-8809.

Sugar Drop Cookies

1 cup white sugar

1 cup powdered sugar

1 cup margarine (at room temperature)

1 cup vegetable oil

2 eggs

4 1/2 cups flour

1 teaspoon soda

1 teaspoon cream of tartar

1 teaspoon vanilla

Combine the white sugar, powdered sugar, margarine and oil. Beat well. Add the eggs. Beat well. Add the dry ingredients and vanilla. Mix all together well. Drop onto a cookie sheet by teaspoons or form the dough into balls. Flatten slightly with a fork. Sprinkle sugar on them if desired. Colored sugar would be great for Christmas cookies. Bake in a preheated oven at 375 degrees for 10 to 12 minutes.


Pumpkin Cookies

4 cups flour

2 cups quick, uncooked oatmeal

2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

1 teaspoon salt

1 1/2 cups butter or margarine

2 cups brown sugar, firmly packed

1 cup white sugar

1 egg

1 teaspoon vanilla

1 (16-ounce) can pumpkin

1 cup butterscotch chips

3/4 cups pecans or walnuts, chopped

Combine the flour, oatmeal, baking powder, soda, cinnamon and salt. Set aside. Cream butter or margarine and sugars, beating until fluffy. Add the egg and vanilla, mixing well. Add the dry ingredients and pumpkin alternately to the creamed mixture, stirring until well mixed. Stir in the chips and nuts. Drop by teaspoons onto a greased cookie sheet. Bake at 350 degrees for about 10 minutes, until lightly browned.

Copyright Diane Prather, 2013.

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