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Shrewsbury Drops

Western.Chefs's picture
Ingredients
  Shortening 1⁄2 Cup (8 tbs)
  Granulated sugar 1⁄2 Cup (8 tbs)
  Egg 1 , well-beaten
  Sifted cake flour 1 1⁄4 Cup (20 tbs)
  Baking powder 2 Teaspoon
  Salt 1⁄8 Teaspoon
  Egg white 1
  Granulated sugar 1 Tablespoon
  Cinnamon 3⁄4 Teaspoon
  Blanched almonds 15
Directions

Work the shortening with a spoon until fluffy and creamy; add the 1/2 c sugar gradually, while continuing to work with spoon until light.
Add the egg and mix.
Mix and sift the flour, baking powder, and salt; add to shortening mixture and blend well.
Chill 1/2 hr.
Drop onto greased or oiled cookie sheets, allowing 2 level teasp to each cookie.
Press each cookie slightly with bottom of a glass covered with a piece of damp cloth.
Brush with slightly beaten egg white.
Sprinkle each lightly with some of the 1 tablesp granulated sugar mixed with the cinnamon.
Split almonds and place one half on each cookie.
Bake 10 min in a moderately hot oven of 375°F.

Recipe Summary

Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Cook Time: 
10 Minutes

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