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1
Grease a cookie sheet.
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2
Combine flour, soda and 1/2 tsp.
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3
salt.
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4
Beat butter and shortening with electric mixer for 30 seconds.
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5
Add in sugars and beat till fluffy.
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6
Add in egg and vanilla; beat well.
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7
Add in dry ingredients to beaten mix; beat well.
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8
Drop from a tsp.
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9
2 inches apart onto a greased cookie sheet.
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10
Bake in a 375 degree oven for 8 to 10 min.
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11
Remove; cold on a wire rack.
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12
Lemon Yogurt Cookies: Prepare Basic Drop Cookie dough as above, except stir in 1/2 c. lemon yogurt and 1/2 c. minced toasted almonds.
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13
Bake as directed.
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14
Cold about 1 minute before removing to a wire rack.
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15
When cold, frost with a mix of 2 c. sifted powdered sugar and 1/4 c. lemon yogurt.
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16
Chocolate-Peanut Cookies: Prepare Basic Drop Cookie dough as above, except use 1 c. all-purpose flour and add in 3 Tbsp.
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17
lowfat milk to beaten mix.
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18
Stir in 1 1/2 squares (1 1/2 ounces) unsweetened chocolate, melted and cooled, and 1/2 c. minced peanuts.
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19
Bake as directed.
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20
Pineapple-Coconut Drops: Prepare Basic Drop Cookie dough as above, except stir 1/4 tsp.
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21
grnd ginger into dry ingredients.
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22
Stir in 1 c. coconut, 1/2 c. well-liquid removed crushed pineapple, and 1/2 c. minced nuts.
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23
Bake as directed.
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24
Spicy Oatmeal-Raisin Cookies: Prepare Basic Drop Cookie dough as above, except use 1 c. all-purpose flour, 1/2 tsp.
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25
each grnd cinnamon and nutmeg, and add in 2 Tbsp.
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26
lowfat milk to beaten mix.
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27
Stir in 1 c. quick-cooking rolled oats, 1/2 c. raisins, and 1/2 c. minced nuts.
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28
Bake as directed.
