Stir-'n-Drop Sugar Cookies When you're short on time but still want homemade cookies, make a no-nonsense no-roll sugar cookie with all the sweet flavor of traditional rolled cookies. 3/4 cup sugar 2/3 cup vegetable oil 2 teaspoons baking powder 2 teaspoons vanilla 1/2 teaspoon salt 2 eggs 2 cups Gold Medal® all-purpose flour Additional sugar, if desired Red and green fruit-flavored gelatins, if desired 1. Heat oven to 400ºF. In large bowl, mix 3/4 cup sugar, the oil, baking powder, vanilla, salt and eggs with spoon. Stir in flour. 2. Drop dough by teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Press bottom of glass onto dough to grease, then dip into additional sugar; press on balls until 1/4-inch thickness. Dip bottom of glass onto a wet paper towel, then dip into dry gelatin; press onto dough. Repeat until desired color appears. 3. Bake 8 to 10 minutes until light brown. Remove from cookie sheet to wire rack. Cool completely. Storage Keep cookies chewy and soft by storing them tightly covered. Resealable plastic bags, plastic food containers with tight-fitting lids and metal tins work best. MUDPUDDLE
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