| 1 | Preparation time: 20 minutes bake time: 7 to 9 minutes |
| 2 | Heat oven to 37Grease baking sheets with butter flavor crisco. |
| 3 | Set aside. |
| 4 | Cream ?cup butter flavor crisco, sugar and milk in medium bowl at medium speed of electric mixer until well blended. |
| 5 | Beat in egg and vanilla. |
| 6 | Combine flour, salt and baking powder. |
| 7 | Mix into creamed mixture. |
| 8 | Drop level measuring tablespoonfuls 2 inches apart onto baking sheet. |
| 9 | Bake at 375°F for 7 to 9 minutes. |
| 10 | Brush surface of warm cookies with melted butter flavor crisco for more buttery taste. |
| 11 | Remove to cooling rack. |
| 12 | makes 3 dozen 2 inch cookies. |
| 13 | note: for 3 inch cookies, drop 2 level measuring tabelspoonfuls of dough into a mound for each cookie. |
| 14 | Place 3 inches apart. |
| 15 | Bake at 375°F for 11 to 13 minutes. |
| 16 | 1 ?to 2 dozen cookies. |
| 17 | variations: Frosted buttery drop cookies: bake and cool 3 inch buttery drop cookies. |
| 18 | Frost cooled cookies. |
| 19 | creamy vanilla frosting combine ?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. |
| 20 | Scrape bowl. |
| 21 | Beat at high speed for 2 minutes, or until smooth and creamy. |
| 22 | Chocolate dipped: bake and cool 2-inch "buttery" drop cookies. |
| 23 | Melt 1 cup semi-sweet chocolate chips with 1 teaspoon butter flavor crisco on very low heat or 50% power in microwave. |
| 24 | Stir well. |
| 25 | Spoon into glass measuring cup. |
| 26 | Dip one end of cooled cookie halfway up in chocolate. |
| 27 | Place on waxed paper until chocolate is firm. |
| 28 | chocolate nut: dip in melted chocolate as above. |
| 29 | Sprinkle with finely chopped nuts before chocolate hardens. |
| 30 | Raspberry coconut: bake 2-inch "buttery" drop cookies. |
| 31 | Spread ?to 1 teaspoon raspberry jam on each hot cookie. |
| 32 | Sprinkle with flake coconut. |
| 33 | Chocolate sandwich cookies: bake and cool 2-inch "buttery" drop cookies. |
| 34 | Spread chocolate filling on the bottom of half the batch of cookies. |
| 35 | Top with remaining cookies. |
| 36 | Gently press together. |
| 37 | chocolate frosting: melt 1/3 cup butter flavor crisco in 2-quart saucepan. |
| 38 | Remove from heat. |
| 39 | Add ?cup cocoa and ?teaspoon salt. |
| 40 | Blend at low speed of hand-held electric mixer. |
| 41 | Add ?cup milk and 2 teaspoons vanilla. |
| 42 | Mix at low speed. |
| 43 | Blend in 1 pound (4cups) confectioners sugar, one cup at a time. |
| 44 | Mix until smooth and creamy. |
| 45 | Add more sugar to thicken or milk to thin for good spreading consistency. |
| 46 | Makes 2 cups frosting |
