Recipes so good it oughta' be a sin!

Saturday, December 12, 2009

Spice Drop Cookies

This afternoon I decided to crack open Charleston Receipts and see what I could find for cookies that didn't require granulated sugar or powdered sugar. I'd run out of both and wanted to do a bit more baking before Michael got home with my resupply.

As luck would have it, I ran across a recipe for "Sugarless Drop Cookies" that looked pretty interesting. Although I don't like using light corn syrup in my baking (except for candies and some icings as a binder), I decided to try out this one that used light corn syrup and honey as the sweeteners. I played around with the recipe just a bit and since I had some pecan pieces left from other projects, decided to add them too.

The result was pretty good. This turned out almost like a mock ginger snap. It has a little bite to it thanks to the spices and isn't overly sweet. I've adjusted the baking temperature a bit because, as an older recipe, the temp was pretty high for a cookie. The first batch were crisper than I really liked so dropping the temp kept them crisp but also a bit chewy in the centers.


1/2 cup shortening
7/8 cup light corn syrup
2 tblsp. honey
1 beaten egg
2 1/4 cups sifted flour
2 1/2 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla
1 tsp. cinnamon
1/2 tsp. allspice
1/4 tsp. cloves
1/4 tsp. nutmeg


Preheat oven to 350°F. Sift together dry ingredients in bowl. In mixing bowl cream shortening until light and fluffy. Add egg, honey, corn syrup and vanilla and beat well. Mix in dry ingredients in thirds mixing well after each addition. Drop by teaspoon onto parchment lined baking sheet and bake for 10-12 minutes or until browned. Remove to cooling rack.


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