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CANDY SHOP DROPS

Ingredients:

1 (225 g) bar BAKER’S BEST MARGARINE, softened
1/4 cup +3 tbsp brown sugar
2 tbsp + 1 tsp water
1 tsp vanilla extract
2 cups + 3 tbsp MAGNOLIA ALL PURPOSE FLOUR
1/2 tsp iodized fine salt
1/2 tsp baking soda
4 pc assorted chocolate candy bars, coarsely chopped
1/2 cup chocolate candies

Procedure:

  1. Preheat oven to 350°F. Grease 2 cookie sheets. Set aside.
  2. Cream margarine until light and fluffy. Add sugar. Continue to cream for about 8 more minutes. Pour in water slowly. Add vanilla. Mix until smooth.
  3. Mix flour, salt and baking soda. Add to creamed margarine.
  4. Drop teaspoonfuls of mixture onto prepared cookie sheets. Bake for about 8 minutes. Remove from oven.
  5. Top cookies with different candies. Use one kind of candy for every cookie. Return cookies to oven and bake for 2 more minutes or until edges are starting to brown.
Makes 24 pieces. 
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