Raymonds' Chocolate Drop Cookies
1 cup brown sugar
½ cup butter (or part shortening)
1 beaten egg
3 tablespoons cocoa
3 tablespoons hot water
2 cups all-purpose flour
¼ teaspoon baking powder
½ cup nutmeats
Cream brown sugar and butter. Add egg. Dissolve cocoa in hot water (this amount may be increased if your family likes lots of chocolate flavor, or 1 to 2 squares of melted chocolate may be used instead). Add cocoa to the above mixture. Measure flour into the sifter (do not sift before measuring). Add baking powder.
Sift together and add to mixture alternately with nutmeats. Chill and drop by teaspoons on a greased cookie sheet. Bake for 10 minutes in a 400-degree oven.
These are good frosted with any kind of frosting. The Raymonds use the following easy frosting.
½ cup cream or half-and-half
1 heaping tablespoon cocoa
½ cup brown sugar, packed
Mix together: cream or half-and-half, cocoa, and brown sugar. Bring to a boil and stir until all the sugar is dissolved. Remove from the stove and sift in confectioner’s sugar until it is of the right consistency to spread. Flavoring may be added if desired.
Evelyn Birkby is the author of Always Put in a Recipe and Other Tips for Living from Iowa's Best-Known Homemaker, as well as Up a Country Lane Cookbook and Neighboring on the Air.