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Drops are a traditional small, round confectionery made from a mixture of boiled sugar and flavourings. They are "dropped" onto a pan or baking sheet to set. [1] In the 1840s, drop roller machines came on the market. [2] [3] These machines took the hot, 120 °C, cooked sugar, and molded it into shapes between two hand cranked brass rollers. [4]
In 1885, The Boston Globe published a recipe for sugar cookies that omitted liquid dairy ingredients, included baking powder, and had a ratio of one cup of sugar to one half cup of butter. [5] In the late 1950s, Pillsbury began selling pre-mixed refrigerated sugar cookie dough in US grocery stores, as a type of icebox cookie. [6]
Gingerbread was likely the first U.S.-made Christmas cookie. Sugar cookies, one of the most widely decorated of cookies today, evolved from the English. [5] The German cookie cutters produced more stylized cookies, many with secular Christmas subjects, and for less cost, than the local American tinsmiths.
Preheat oven to 325°F and line a cookie sheet with parchment paper. Beat together butter, sugar and brown sugar until creamy, then add egg and vanilla extract. Beat until well blended.
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One cookie typically contains around 80 to 130 kilojoules (20 to 30 kilocalories) of food energy and 5–7 g of total carbohydrates. A cookie may have sugar varying from 0–3 g, between 2–8 mg of sodium, and may have significant (compared to their size) amounts of iron or protein. The small size means they have little overall nutritional value.
When the dough is chilled, roll it out thinly (about 1/8-inch) on a floured surface. Cut out the dough with cookie cutters and arrange the cookies about two inches apart on a baking sheet.