• Ashley Margaret Waterman

Inspired by Betty: Coffee & Spice Drops

Coffee & Spice Drops

1/2 cup vegetable shortening

1 cup brown sugar

1 egg

1/4 cup cold brew coffee

1 3/4 cup flour

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp nutmeg

1/2 tsp cinnamon

Using a spatula or wooden spoon, cream together the shortening and brown sugar.

Mix in the egg.

Pour in the coffee and mix to combine.

Sift the flour, baking soda, salt, nutmeg, and cinnamon into the wet ingredients.

Chill the dough for about an hour.

Preheat your oven to 400 and line a baking sheet with parchment paper.

Roll heaping teaspoon of dough into a ball and press it down just a little.

Put the cookies about 2" apart on the cookie sheet.

Bake 8-10 minutes; the cookies will be set and your finger won't leave an impression when touched.

This semester, I'm working on a paper analyzing some Betty Crocker cookbooks. I decided to buy the facsimile edition of the 1950s Betty Crocker Picture Cook Book so I could flip through the book physically and stop relying on the digital copy of the 1960s text. The 1950s cookbook, fondly known as "Big Red," has hundreds of recipes ranging from beverages to desserts. After writing about a cookbook all weekend, I needed something sweet. I flipped through the recipes and decided cookies sounded like a good idea.

The recipe above is based off of the coffee-and-spice drop cookies. I didn't have to do much to modify the recipe; the ingredients are common pantry ingredients and aren't anything out of the ordinary. I made cold brew for my morning coffee and set aside a 1/4 cup to use in the cookies.

I had a handful of chocolate chips hanging out, so I decided to melt them and coat the bottom of some of the cookies. With or without the chocolate, these cookies are delicious. These cookies are simple but delicious and are a good recipe when you really just need to bake something.

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