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Kevin

Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

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10 Comments

  1. 1

    JoAnn Borders


    Help? Many years ago 70″S I made a cookie that was in a old Betty Crocker cookie cook book call a coco drop cookie it had buttermike and coco power. I have been trying to find it for more than 30 years now the only page missing from that book was page 9. Just trying with out hope maybe just maybe the Amish cook might have it.
    Thank you I love the weekly post.

    Reply
    1. 1.1

      Martha Grover


      I have the recipe. It’s in a copy of the Betty Crocker Cookbook from the 70′s.
      Cocoa Drop Cookies
      2/3 c butter or margarine, softened
      1 c sugar
      1 egg
      1/2 c cocoa
      1/3 c buttermilk
      1 tsp vanilla
      1 3/4 c all-purpose flour
      1/2 tsp soda
      1/2 tsp salt
      1 c chopped nuts, if desired
      Chocolate or Browned Butter Icing

      Mix thoroughly butter, egg, buttermilk and vanilla. Stir in flour, soda, salt, cocoa and nuts. Cover; chill 1 hour.

      Heat oven to 400 degrees. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheet. Bake 8 to 10 minutes or until almost no imprint remains when touched with finger.

      Immediately remove from baking sheet; cool.
      Frost with Chocolate Icing.
      Makes 4 1/2 dozen cookies.

      Reply
  2. 2

    Kentuckylady717


    These cookies look so yummy and I love maple….and my daughter has
    these same dishes that you have these cookies in…:)

    Reply
  3. 3

    Barb Wright


    Thanks for this one! As you know,Kevin,maple syrup is near and dear to my heart. I will definately be making these..soon!! Funny,I was just thinking that I need to open a new jug of syrup……

    Reply
  4. 4

    Ann


    Quick question – if baking with real maple syrup, is it still 1/4 tsp? Seems like such a tiny amount.

    Thanks!

    Reply
    1. 4.1

      Barb Wright


      This is a guess..I’ll be trying it soon..but I am giong to use 1cup of brown sugar and 1 cup of syrup. It will be more moist,so it may take a small amount more flour. The sugar content will be the same..sugar is sugar,no matter what the form. Hope this helps!!

      Reply
  5. 5

    Tiffanie


    My husband will love these!

    Reply
  6. 6

    Suzanne Dilworth


    bake at what temperature?

    Reply
  7. 7

    Martha Grover


    I’m wondering like Ann how much maple syrup to use.

    Reply

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