Barberton resident Wanda Vigar got the recipe for these Chocolate Drop Cookies from one of her mother Lecia Gainer’s co-workers, Ruby Taylor. The women worked in the payroll department of Firestone Tire & Rubber Co., and Taylor often brought the chocolate drop cookies to the office to share. Taylor’s recipe appeared in the company paper, The NON-Skid, and has been a favorite of Vigar’s family since the 1950s.
RUBY TAYLOR CHOCOLATE
DROP COOKIES
2 cups flour
Dash salt
½ tsp. baking soda
½ cup butter
⅔ cup brown sugar
1 egg (well beaten)
3 squares unsweetened chocolate (melted)
½ cup milk
1 tsp. vanilla
½ cup nuts, broken
Sift flour, salt and baking soda together twice. Cream butter, add sugar gradually and cream until light and fluffy. Add egg and beat well. Add chocolate and blend.
Add flour mixture alternately with milk. Add vanilla and nuts. Drop by teaspoon on greased baking sheet and bake approximately 7 minutes in a 350-degree oven.
Makes 7 to 8 dozen.
Frost with butter icing.
BUTTER ICING
½ lb. powdered sugar
1 tbsp. vanilla
2 tbsp. shortening
2 tbsp. white corn syrup
Milk or cream
Beat ingredients together and add enough milk or cream until icing is creamy and reaches spreading consistency. Ice cookies when cool.
