Nut Drop Cookies
📜 Collection: Burcea Collection | ✍️ Attribution: McColl Family | 📂 Category: Desserts A classic mid-century recipe for tender drop cookies sweetened with brown sugar and Karo syrup, packed with chopped nuts. These quick-to-make treats bake up golden brown with a delightful crunch.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 12 mins | None | 48 cookies |
🔪 Key Equipment
- Sifter
- Mixing bowl
- Hand mixer
- Baking sheet
- Teaspoon
Ingredients
Cookie Dough
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 1/2 cups | All-Purpose Flour | sifted |
| 1/2 tsp. | Salt | none |
| 2/3 cup | Shortening | such as Spry |
| 1/2 cup | Brown Sugar | none |
| 2 | Eggs | none |
| 1/2 cup | Karo Syrup | none |
| 1/2 tsp. | Vanilla Extract | none |
| 3/4 cup | Nuts | chopped |
Topping (Optional)
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 24 | Pecans | halved, to place on top of each cookie |
Instructions
Step 1: Prep and Sift
- Preheat oven to 350°F and grease a baking sheet.
- Sift together the 1 1/2 cups sifted all purpose flour and 1/2 tsp. salt; set aside.
Step 2: Mix the Dough
- Cream the 2/3 cup shortening and 1/2 cup brown sugar together until light and fluffy.
- Add the 2 eggs, one at a time, beating well after each addition.
- Add the 1/2 cup Karo syrup and beat the mixture thoroughly.
- Stir in the 1/2 tsp. vanilla extract, 3/4 cup chopped nuts, and the sifted dry ingredients until just combined into a soft dough.
Step 3: Shape and Bake
- Drop the dough by teaspoonfuls onto the greased baking sheet.
- If desired, place 1/2 pecan on each cookie before baking.
- Bake at 350°F for 10 to 12 minutes until the edges are lightly golden and the centers are set.
💡 Make-Ahead & Storage: Store in an airtight container at room temperature for up to 5 days, or freeze baked cookies for up to 3 months.
Original Recipe Scan
