Tag Archives: drop cookie

Perk’s Sugar Cookies

This recipe was one I tried when I was testing for a good recipe to use for cutout cookies; it didn’t make the cut. The dough is soft, and spreads a lot when cooked. But still, the cookie is very good- soft rather than crisp.

perk sugar cookie 001

Perk’s Sugar Cookies

(Perk is Penny Delancey’s Grandmother)


  • 1 cup butter
  • 1 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 2 cups flour
  • 1/2 teaspoon Cream of Tartar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt


Cream butter and sugar. Add egg and vanilla and beat until light and fluffy. Add dry ingredients; mix well.

Roll into balls, place on cookie sheet and press down with a glass dipped in sugar. Bake at 375 degrees about 10 minutes.

To make lemon cookies, exclude the vanilla and add:

  • 1 1/2 Tablespoons lemon
  • 2 Tablespoons more flour

The spread on these cookies is quite large; they become close to 3 inches in diameter. I had some trouble with the cookies spreading into each other while cooking; as a result, some of mine have a rough edge where I had to pull them apart. I was using my #50 scoop, and only getting 8 cookies per pan.

I also had some problem using the “glass dipped in sugar”. I wasn’t getting the sugar to stick to the bottom of the glass, and then to transfer to the cookie. As a result, I filled a salt shaker with sugar, and then I used the glass to press the cookie dough ball flat, and sprinkled sugar on the flattened cookie.

Karo Lace Cookies

This is certainly a very different kind of cookie, and it has its own way of forming into the lace pattern.

karo lace 001

Karo Lace Cookies


  • 1 cup sifted flour
  • 1 cup flaked coconut
  • 1/2 cup karo clear syrup
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup butter
  • 1 teaspoon vanilla


Preheat oven to 350 degrees. Mix flour and coconut together. Combine syrup, sugar and butter and bring to a boil over medium heat. Remove from heat and gradually stir in the flour/coconut mixture. Add vanilla.

Drop onto foil covered cookie sheets by scant teaspoons at least 3″ apart. Bake for 8 – 10 minutes. Cool 3 minutes on rack until foil may be easily peeled off.

If desired, you may roll cookies at this time to make cones.

Place on absorbent paper to cool completely. Makes about 4 dozen.

I didn’t try to roll the cookies into a cone, although that would be an interesting decoration filled with small candies such as rum balls or truffles.

Again, the recipe seems very complete and was simple to make. The trick is in peeling the cookies of the foil when they have cooled. If the are not completely cooled, you will need to slowly work through the still sticky part of the cookie; they peel more easily once they have cooled, but then they will be too stiff to roll into cones.