Saturday, December 25, 2010

Brownie Drops

These are excellent cookies, and not hard to make. They are like their name, like Brownies. The instructions, also are well written, telling the cook how long to beat the eggs, so he/she will have some vague idea when things are thick enough. After about five minutes, the beaters start to leave tracks though the batter, although it's just eggs and sugar. The cookies started out an afternoon of cooking. When the kids were younger, I initiated a tradition of making some sort of baked item for the fire fighters at the local fire house who had to work on Christmas. It was a minor way of urging them to think of others.
We had let the tradition lapse, but at my husband's urging, I reinstated it. I planned to knock off five recipes, but stopped at four. We were having our usual Christmas Eve dinner with both children-adults but not son the lawyer's fiance, since she was at her mom's house. My brother was there from Anchorage as well.

Brownie Drops

2 four square packages German sweet chocolate
1 tablespoon butter
2 eggs
3/4 cup sugar
1/4 cup flour
1/4 teaspoon baking powder
1/8 teaspoon salt
1/4 teaspoon cinnamon
3/4 cup finely chopped pecans
1/2 teaspoon vanilla

1. Preheat the oven to 350 degrees .
2. Melt the chocolate and butter together in top of a double boiler over hot watter, stirring constantly. Remove from heat and allow to cool.
3. Beat the eggs until foamy. Add the sugar, two tablespoons at a time, beating constantly until the mixture is very thick. (This takes at least five minutes with an electric mixture at high speed. It is egg, not flour that thickens this mixture.)
4. Blend cooled chocolate mixture into egg mixture. Add the flour, baking powder, salt, cinnamon, pecan and vanilla.
5. Drop from a teaspoon onto greased baking sheets. Bake ten to twelve minutes or until the cookies feel set when lightly touched. Cool on a rack. Store in a tightly covered container.
Makes about three dozen cookies.

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