Last night I baked again. This cookie recipe, Brown Sugar Drops, from The Joy of Cookies originated in the US. A recipe collected, favored and passed on by the great-grandmother of the author, Sharon Tyler Herbst, it calls for 1 cup of shortening, no butter, as it was recorded during a time of scarce refrigeration. What it lacks in fat flavor, however, it makes up for in the sugar department: 2 cups of brown sugar.
Baking these cookies also used up a bit of the leftover buttermilk from another recent baking adventure: buttermilk pie. And they are very good, so I’ll have to remember it next time I have leftover buttermilk!
There is a spicy variation on the recipe that calls for cinnamon, nutmeg and allspice. Being a fan of (figuratively) killing two birds with one stone, I added spices to half the batch. We liked both versions, but preferred the plain. There’s something about brown sugar, eggs, vanilla, buttermilk and pecans. Mmmm.