Recipes for Cooking in the Classroom
Drop Sugar Cookies
Makes about 3 dozen cookies
1½ cups self-rising flour*
¼ cup (4 tablespoons) butter or margarine (at room temperature)
2 tablespoons shortening
2/3 cup granulated sugar
2 tablespoons 2% milk
1 teaspoon vanilla flavoring
* If substitution is needed: mix together with a wire whisk, 1½ cups all-purpose flour (or part whole-wheat flour), 2¼ teaspoons baking powder, and ½ teaspoon salt.
1. Preheat oven to 400°F.
2. Measure flour into a mixing bowl. (If using all-purpose/whole-wheat flour substitution, use wire whisk to mix in the baking powder and salt.)
3. Add butter or margarine and shortening. Use a pastry blender or fork to cut the fat into the flour until there are no lumps.
4. Add the remaining ingredients. Stir with a spoon until well-blended.
5. Lightly grease or spray a baking sheet pan. Drop dough by rounded teaspoonfuls onto the pan. Flatten each cookie with your fingers or with a cookie stamp dipped in sugar.
6. Bake for 8 minutes or until edges are very lightly browned.
One of 36 cookies (0.5 oz./14 g each) made from the self-rising recipe provides:
53 calories; 1 g protein; 8 g total carbohydrates (4 g sugar); 0 dietary fiber; 2 g total fat (1 g saturated fat); 9 mg cholesterol; 81 mg sodium; 10 mg potassium; and 10 mg calcium.
* One of 36 cookies (0.5 oz./14 g each) made from the substitution recipe provides:
53 calories; 1 g protein; 8 g total carbohydrates (4 g sugar); 0.5 g dietary fiber; 2 g total fat (1 g saturated fat); 9 mg cholesterol; 90 mg sodium; 19 mg potassium; and 20 mg calcium.
Back to The Measure, Mix, and Bake Program