-
-
My review
Aunt Sally's Cocoa Drops
Gwen Brown
"My mother used to make these cookies, they are my all time favorite. She usually frosted them with a white icing. I made them for my children but they usually didn't last long enough to get frosted. Now I make them for my 14 month old granddaughter. They are so soft and so good! I usually double the recipe."
Added to shopping list.
Go to shopping list.
Ingredients
servings 97 calsOriginal recipe yields 36 servings (3 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Mix thoroughly sugar, shortening and egg. Stir in buttermilk and vanilla. Sift dry ingredients and stir in. Add nuts.
- Chill dough for 1 hour.
- Preheat oven to 400 degrees F (200 degrees C). Drop by rounded spoonfuls onto the cookie sheet.
- Bake 8 to 10 minutes. Cool. Frost with chocolate or white icing. Enjoy!
Nutrition Facts
Per Serving: 97 calories; 5.4 g fat; 11.6 g carbohydrates; 1.7 g protein; 5 mg cholesterol; 58 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 3034 Ratings
-
-
-
-
-
Most helpful positive review
3/10/2000
Got raves on these lovely "cakey" cookies. They stay soft & taste luscious. Recipe hint: 400F too high...try 350F. Also, great idea to double batch! They disappear WAY too fast!!!
Most helpful
Most positive
Least positive
Newest
3/10/2000
Got raves on these lovely "cakey" cookies. They stay soft & taste luscious. Recipe hint: 400F too high...try 350F. Also, great idea to double batch! They disappear WAY too fast!!!
7/24/2008
Quick and Easy to make. NEEDS ICING though to make it just a bit sweeter!
3/15/2002
We tried these for the first time today and they were fast, easy and very yummy. We skipped the icing and liked the *Not too sweet* taste. We may try icing them next time.They are so soft! 400F ...
6/1/2011
These tasted like brownies, with the texture of of a light cake, in a easy to eat cookie shape. I am fascinated by this. The flavor is mild, just enough to satisfy a sweets/chocolate craving ...
6/12/2009
I made these with Splenda (without the icing and with extra chopped walnuts) for diabetics and they loved them. (So did the non-diabetics.) In place of buttermilk, I used a soup spoon of vinegar...
3/16/2008
These were wonderful!! Kind of like very moist brownie cookies. I left out the walnuts and frosted with chocolate buttercream. Just watch them closely while cooking... one batch went for mayb...
12/15/2007
Wow! I made these for my church and they were delicious. I didn't have any walnuts, and not enough pecans, so I used sliced almonds, but I toasted them first. I mixed together a white icing and ...