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Cocoa Drop Cookies

This recipe was taken from the 1943 Watkins Cookbook.

6 Tbsp. Butter
3 Eggs, well beaten
1 Cup Sugar
1 Tbsp. Milk
2 Cups Sifted Flour
1/3 teas. Salt
3 Tbsp. Watkins Baking Cocoa
1/4 teas. Salt
2 teas. Watkins Baking Powder
2 teas. Watkins Vanilla, Double Strength

Cream butter, slowly beat in blended sugar and cocoa. Add well beaten eggs. Add sifted dry ingredients alternately with milk and Watkins Vanilla. Blend well. Drop by teaspoon on an oiled baking sheet, allow room to spread. Sprinkle chopped nuts over top or add half an English walnut to each cookie. Bake about 12 minutes in a 375 degree F. oven. One half cup, firmly packed brown sugar may be substituted for white sugar.

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