Cocoa Drops

August 4, 2007


Spicy chocolate cookies on a warm summer day … now that would perk up anyone! The fresh nutmeg makes these little treats a delight. Grate a little into the batter—you won’t want much. But whatever you do, USE WHOLE NUTMEG—NOT GROUND! It’s vile. SAM

1 (14-ounce) can sweetened condensed milk
1 egg
2 tablespoons butter, softened
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon ground ginger
2 or 3 gratings of whole nutmeg
1 cup raisins
Confectioner’s sugar

In a mixing bowl, whisk together the condensed milk, egg, butter, and vanilla. In the bowl of an electric mixer, combine the flour, cocoa, baking powder, ginger, and nutmeg. On medium speed, add the milk mixture, beating until blended. Beat 1 additional minute at high speed. Stir in the raisins by hand. Cover and chill for 1 hour. Preheat the oven to 350 degrees F. Drop the batter by teaspoonfuls onto lightly greased baking sheets. Bake 6 to 8 minutes or until set. Cool for 1 minute, sprinkle with confectioner’s sugar, and remove to a wire rack to cool completely.
Makes 4 dozen cookies.