Cookie Jar Favorites: Stir 'n Drop Sugar Cookies & Chocolate Crinkles

Ingredients

• 2 Stir 'n Drop Sugar Cookies eggs
• ¾ cup Stir 'n Drop Sugar Cookies sugar
• ⅔ cup Stir 'n Drop Sugar Cookies salad oil
• 1 tsp Stir 'n Drop Sugar Cookies grated lemon peel, if desired
• 2 tsp Stir 'n Drop Sugar Cookies vanilla
• 2 cup Stir 'n Drop Sugar Cookies Gold Medal flour
• 2 tsp Stir 'n Drop Sugar Cookies baking powder
• ½ tsp Stir 'n Drop Sugar Cookies salt
• 2 cup Chocolate Crinkles granulated sugar
• ½ cup Chocolate Crinkles salad oil
• 2 tsp Chocolate Crinkles vanilla
• 4 oz Chocolate Crinkles melted unsweetened chocolate (cool)
• 4 Chocolate Crinkles eggs
• 2 cup Chocolate Crinkles Gold Medal flour
• 2 tsp Chocolate Crinkles baking powder
• ½ tsp Chocolate Crinkles salt
• 1 cup Chocolate Crinkles confectioners' sugar

Method

1. Stir 'n Drop Sugar Cookies: Heat the oven to 400 degrees. Mix the eggs, sugar, salad oil, lemon peel and vanilla thoroughly. Stir in the remaining ingredients. Drop the dough by teaspoonfuls about 2 inches apart onto an ungreased baking sheet. Flatten with the greased bottom of a glass dipped in sugar. Bake 8 to 10 minutes. 4 dozen cookies. (Crisp sugar cookies, rather porous in texture. If using self-rising flour, omit the baking powder and salt.)
2. Chocolate Crinkles: Mix the granulated sugar, salad oil, vanilla and chocolate. Blend in the eggs one at a time. Stir in the flour, baking powder and salt. Refrigerate at least 3 hours. Heat the oven to 350 degrees. Drop the dough by teaspoonfuls into confectioners' sugar; roll in sugar and shape into balls. Place about 2 inches apart on a greased baking sheet. Bake 10 to 12 minutes. 6 dozen cookies. (A pretty crinkly cookie with good chocolate flavor. If using self-rising flour, omit the baking powder and salt.)

Notes

From Betty Crocker (Gold Medal Flour). High Altitude: no adjustments are necessary for either recipe.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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