Recipe by Jackie Rowe
"I found this recipe in my Grandmother 's file box. They just melt in your mouth. It made a big hit with my family. You can also use chocolate chips or nuts instead of raisins."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
This was an EXCELLENT recipe. Although there is no way on earth you can get 3 dozen out of it, these cookies were SOFT, MELT IN YOUR MOUTH, DELICIOUS, and took me only 20 minutes to prepare and BAKE! Perfect for on the go cookies. I rate this on a scale of 1 to 10, definnentely a 10. Keep up the good work, but watch the number you put in as a yield.
I didn't care for these cookies at all. I made the recipe as directed. I scooped them onto an ungreased cookie shhet using a 1 tsp ice cream scooper and baked them for the stated 10 minutes at 400F. What started as a ball turned into a 1/4 tall very spread out blob with burned edges. After letting them cool 10 minutes I used a metal spatula (I tried one that will flex and one too thick to flex) but I was unable to remove the cookies from the cookie sheet without them falling apart. They are very bland and taste like raw flour. I will definately not be making this one again.
This recipe was very easy. I had to adjust the amount of flour to 1 cup because the batter was too thin. All in all a very good cookie, my guests gave me compliments.
I have a hard time figuring out how the recipe made 3 dozen. The recipe did not specify the size of the final product and even after doubling the recipe, I had a hard time squeezing 3 dozen out of it.
I also revised the recipie. I tried greasing the cookie sheet and the cookies burned around the edges. They also were too runny. Using a UNGREASED cookie sheet, dropping dough by rounded teaspoon fulls, and baking at 350 degrees for 7 minutes worked great! With Christmas time they were great with colored sugar sprinkles worked well also.
A very good cookie. If you like your butter cookies a little softer this is a good one. But, BEWARE! They will be gone quickly! I got it to make three dozen (well, 2 1/2 but the kids "licked" a lot of the batter) small cookies. I used a small spoonful to drop them onto the sheetl.
These were very, very good. And so easy to make! I ended up with about a dozen average sized cookies, but they'd make about three dozen cookies a bit bigger than a silver dollar like the butter cookies that come in a tin. They're good plain, or with a dollop of jam, or covered in sugar. Soft and yummy. Would reccomend to anyone.
In fairness to the recipe owner, the original recipe is for 3 dozen cookies but you must set your own serving size to 36 servings to get ingredients for that much. I tried to do 2 dozen, without greasing the pan, at 375 degrees for 8 minutes since my gas oven cooks hot and fast. The bottoms and edges burned while the centers were under cooked. :( I used sprinkles for the topping. The 3 stars are for the yummy flavor of the few that cooked just right - very light and not too sweet! Would be yummy with tea!
* Percent Daily Values are based on a 2,000 calorie diet.
Drop Butter Cookies
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 49
French toast is such a perfect breakfast, light lunch, or even supper on these warm days.
Try one of our 100-plus cool cucumber salads.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make rich buttery spritz cookies.
See how to make super-easy, 5-star peanut butter cookies.
See how to make yummy gluten-free peanut butter cookies.