Thread: sugar cookies with oil

George M. Middius <[email protected]> wrote:
> does anybody have access to a recipe from a '70s edition of Joy of
> Cooking? It had a recipe for "Sugar Drop Cookies with Oil" that was
> unique. Or at least the results were unique. The cookies came out
> light and crisp. I've been trying recipes I found on the Web and none
> of them yielded as nice a cookie.

You're in luck.

From Joy of Cooking, Rombauer, Becker, 1975, Bobb-Merrill Company Inc.:

Preheat oven to 375.

Sift together:
2 1/2 cups sifted all purpose flour
1 1/2 teasponns double acting baking powder
3/4 teaspoon salt
1 teaspoon cinnamon or 1/4 teaspoon freshly grated nutmeg

Combine:
1 cup sugar
3/4 cup vegetable oil

Add to this mixture and beat well after each addition:
2 eggs
1 teaspoon vanilla

Add the flour mixture all at once and beat well. Shape the dough into 1/2
inch balls. Dip the balls in
Granulated Sugar
or, flatten the balls as thin as you can between very lightly floured hands.
To give a corrugated effect score them in parallel lines [illustration] with
a fork dipped in flour.

Sprinkle with:
Granulated sugar

Bake about 10 to 12 minutes on a lightly greased cookie sheet.

"George M. Middius" <[email protected]> wrote in message
news:[email protected]..
> does anybody have access to a recipe from a '70s edition of Joy of
> Cooking? It had a recipe for "Sugar Drop Cookies with Oil" that was
> unique. Or at least the results were unique. The cookies came out
> light and crisp. I've been trying recipes I found on the Web and none
> of them yielded as nice a cookie.

Could it be this?

http://www.food.com/recipe/Grandmas-...-Cookies-11345

George*M.*Middius wrote:

>does anybody have access to a recipe
> from a '70s edition of Joy of Cooking? It
> had a recipe for "Sugar Drop Cookies
> with Oil" that was unique. Or at least
> the results were unique. The cookies
> came out light and crisp. I've been trying
> recipes I found on the Web and none of
> them yielded as nice a cookie.

The Joy Of Cooking edition I have came out in the 50's and the Sugar
Drop Cookie recipe in there lists the ingredients as:
1/2 cup butter
6 tbsp. brown sugar
6 tbsp. white sugar
1 egg
1/2 tsp. vanilla
1 cup plus 2 tbsp. flour
1/2 tsp. salt
1/2 tsp. baking soda

Anyway this recipe doesn't call for oil.

I've tried lots of recipes for drop sugar cookies over the years, and
one that is very good and uses oil AND butter/margarine, so maybe you'd
want to try those?

Fairy Drop Cookies

1 cup cooking oil
1 cup butter, or margarine
1 cup granulated sugar
1 cup powdered sugar
2 eggs
4 cups plus 2 tbsp. flour
1 tsp. baking soda
1 tsp. cream of tartar
1 tsp. salt (I cut in half)
1 tsp. almond extract
1 tsp. vanilla

Mix all together and form into balls and place on ungreased cookie
sheets and press down with the bottom of a glass, greased on the bottom
and dipped in granulated sugar ( did it in the sugar for each cookie).
Bake at 350º for 12 to 15 minutes. Makes A BIG batch, but they get
eaten up quickly.

Good Luck!

Judy

Nunya Bidnits wrote:

>George M. Middius <[email protected]> wrote:
>> does anybody have access to a recipe from a '70s edition of Joy of
>> Cooking? It had a recipe for "Sugar Drop Cookies with Oil" that was
>> unique. Or at least the results were unique. The cookies came out
>> light and crisp. I've been trying recipes I found on the Web and none
>> of them yielded as nice a cookie.
>
>You're in luck.
>
>From Joy of Cooking, Rombauer, Becker, 1975, Bobb-Merrill Company Inc.:
>
>Preheat oven to 375.
>
>Sift together:
>2 1/2 cups sifted all purpose flour
>1 1/2 teasponns double acting baking powder
>3/4 teaspoon salt
>1 teaspoon cinnamon or 1/4 teaspoon freshly grated nutmeg
>
>Combine:
>1 cup sugar
>3/4 cup vegetable oil
>
>Add to this mixture and beat well after each addition:
>2 eggs
>1 teaspoon vanilla
>
>Add the flour mixture all at once and beat well. Shape the dough into 1/2
>inch balls. Dip the balls in
>Granulated Sugar
>or, flatten the balls as thin as you can between very lightly floured hands.
>To give a corrugated effect score them in parallel lines [illustration] with
>a fork dipped in flour.
>
>Sprinkle with:
>Granulated sugar
>
>Bake about 10 to 12 minutes on a lightly greased cookie sheet.
>

Thanks a bunch, Nun. Or is it Sister?

Judy Haffner wrote:

>
>George*M.*Middius wrote:
>
>>does anybody have access to a recipe
>> from a '70s edition of Joy of Cooking? It
>> had a recipe for "Sugar Drop Cookies
>> with Oil" that was unique. Or at least
>> the results were unique. The cookies
>> came out light and crisp. I've been trying
>> recipes I found on the Web and none of
>> them yielded as nice a cookie.
>
>The Joy Of Cooking edition I have came out in the 50's and the Sugar
>Drop Cookie recipe in there lists the ingredients as:
>1/2 cup butter
>6 tbsp. brown sugar
>6 tbsp. white sugar
>1 egg
>1/2 tsp. vanilla
>1 cup plus 2 tbsp. flour
>1/2 tsp. salt
>1/2 tsp. baking soda
>
>Anyway this recipe doesn't call for oil.
>
>I've tried lots of recipes for drop sugar cookies over the years, and
>one that is very good and uses oil AND butter/margarine, so maybe you'd
>want to try those?
>
>Fairy Drop Cookies
>
>1 cup cooking oil
>1 cup butter, or margarine
>1 cup granulated sugar
>1 cup powdered sugar
>2 eggs
>4 cups plus 2 tbsp. flour
>1 tsp. baking soda
>1 tsp. cream of tartar
>1 tsp. salt (I cut in half)
>1 tsp. almond extract
>1 tsp. vanilla
>
>Mix all together and form into balls and place on ungreased cookie
>sheets and press down with the bottom of a glass, greased on the bottom
>and dipped in granulated sugar ( did it in the sugar for each cookie).
>Bake at 350º for 12 to 15 minutes. Makes A BIG batch, but they get
>eaten up quickly.
>
>Good Luck!
>
>Judy

Fairy Drop cookies? Really? Well, I'll give it a try, but without
almond extract. Maybe orange or lemon instead.

Julie Bove wrote:

>
>"George M. Middius" <[email protected]> wrote in message
>news:[email protected]. .
>> does anybody have access to a recipe from a '70s edition of Joy of
>> Cooking? It had a recipe for "Sugar Drop Cookies with Oil" that was
>> unique. Or at least the results were unique. The cookies came out
>> light and crisp. I've been trying recipes I found on the Web and none
>> of them yielded as nice a cookie.
>
>Could it be this?
>
>http://www.food.com/recipe/Grandmas-...-Cookies-11345
>

Similar, isn't it? Most cookie recipes using soda rather than baking
powder.

George M. Middius <[email protected]> wrote:
> Nunya Bidnits wrote:
>
>> George M. Middius <[email protected]> wrote:
>>> does anybody have access to a recipe from a '70s edition of Joy of
>>> Cooking? It had a recipe for "Sugar Drop Cookies with Oil" that was
>>> unique. Or at least the results were unique. The cookies came out
>>> light and crisp. I've been trying recipes I found on the Web and
>>> none of them yielded as nice a cookie.
>>
>> You're in luck.
>>
>> From Joy of Cooking, Rombauer, Becker, 1975, Bobb-Merrill Company
>> Inc.:
>>
>> Preheat oven to 375.
>>
>> Sift together:
>> 2 1/2 cups sifted all purpose flour
>> 1 1/2 teasponns double acting baking powder
>> 3/4 teaspoon salt
>> 1 teaspoon cinnamon or 1/4 teaspoon freshly grated nutmeg
>>
>> Combine:
>> 1 cup sugar
>> 3/4 cup vegetable oil
>>
>> Add to this mixture and beat well after each addition:
>> 2 eggs
>> 1 teaspoon vanilla
>>
>> Add the flour mixture all at once and beat well. Shape the dough
>> into 1/2 inch balls. Dip the balls in
>> Granulated Sugar
>> or, flatten the balls as thin as you can between very lightly
>> floured hands. To give a corrugated effect score them in parallel
>> lines [illustration] with a fork dipped in flour.
>>
>> Sprinkle with:
>> Granulated sugar
>>
>> Bake about 10 to 12 minutes on a lightly greased cookie sheet.
>>
>
> Thanks a bunch, Nun. Or is it Sister?

It's Mister Bidnits.

Or, it's the way I sign my posts.

MartyB

George wrote:

>Fairy Drop cookies? Really? Well, I'll
> give it a try, but without almond extract.
> Maybe orange or lemon instead.

Lemon would make a good substitution, if you don't care for almond
flavoring (I love it!) as I have made other drop sugar cookies, that
call for lemon extract.

When my grandchildren help me make them, they like to flatten them some
with a fork and sprinkle the tops with multi-colored baking sprinkles.

Judy