Busters Recipes

Drop Cookies

Yield: up to 20 dozen
Total time required: 40 minutes

3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup butter or margarine
1 1/2 cups packed light brown sugar
2 large-sized eggs
1 cup coffee flavored brandy
large size semisweet chocolate chips for garnish

In a medium-sized bowl, using a fork or wire whisk, blend together the
flour, baking soda, cinnamon, and salt. In a large-sized bowl, using a
pastry blender or two knives, cream together the butter and brown sugar.
Then using an electric mixer on high speed or a wire whisk, beat in the
egg until the mixture is smooth. Alternating with the brandy, gradually
blend in the dry ingredients. Cover with waxed paper or plastic wrap and
chill in the refrigerator for a minimum of 2 hours, no longer than 4
hours.
Position the rack to the center of the oven and preheat to 350 degrees F.
Lightly grease or paper line two baking sheets. Then using a pastry bag
fitted with a large star tip, press out the dough 1-inch apart, onto the
prepared baking sheets. Each star should be no larger than a American
twenty-five cent piece. Press a chocolate chips into the center of each
star, point down. Bake for about 10 to 12 minutes, or until very light
colored around the bottom edge. Transfer to a wire rack to cool
completely before storing in an airtight container.

Baking note: To help prevent spreading of these cookies while baking, the
chilling process is a must. Do not allow the tray to sit in a warm place
before placing it in the oven. If the tray can not be baked at once,
place in the refrigerator. The use of a pastry bag is not a requirement.
The cookie dough can also be dropped from the tip of a teaspoon. The size
of the cookie should be kept small to obtain the desired taste.