OLD-FASHIONED SOUR CREAM SUGAR COOKIES
Make and share this Old-fashioned Sour Cream Sugar Cookies recipe from Food.com.
Provided by foodchef2
Categories Dessert
Time 40m
Yield 60 cookies
Number Of Ingredients 8
Steps:
- Combine baking soda and sour cream.
- Cream butter and sugar.
- Add eggs, one at a time, blending well after each.
- Blend in vanilla.
- Blend in sour cream and baking soda.
- Combine baking powder and flour and add to sour cream mixture.
- Refrigerate until easy to handle, usually at least an hour.
- Roll out dough about 1/2 inch thick and cut into shapes.
- Bake at 325F(Note:temp varies or different ovens)for 8-10 minutes or until golden brown.
Nutrition Facts : Calories 81.6, Fat 4.1, SaturatedFat 2.5, Cholesterol 19.4, Sodium 60.9, Carbohydrate 9.8, Fiber 0.2, Sugar 3.5, Protein 1.3
OLD FASHIONED SOUR CREAM COOKIES
Make and share this Old Fashioned Sour Cream Cookies recipe from Food.com.
Provided by Andy Wold
Categories Dessert
Time 1h40m
Yield 4-5 dozen cookies, 12-15 serving(s)
Number Of Ingredients 10
Steps:
- Cream shortening, sugar, egg, and vanilla.
- Blend dry ingredients and add to creamed mixture alternating with cour cream. Measure flour by dip level, pour method or by sifting.
- Refrigerate dough for at least 1 hour to make easier to roll out.
- Roll dough out 1/4" thick on well-floured surface.
- Cut with 3-1/2" (9cm) round cookie cutter or other shapes.
- Place on baking sheet. Can sprinkle with colored baking sugar at this point or wait and frost when cookies have cooled down.
- Bake at 350F (175C) for 8-10 minutes.
Nutrition Facts : Calories 269.1, Fat 11.2, SaturatedFat 3.6, Cholesterol 21.8, Sodium 191.1, Carbohydrate 38.5, Fiber 0.8, Sugar 16.8, Protein 3.7
GREAT GRANDMA'S SOUR CREAM DROP COOKIES
This recipe was on a card tucked into my mom's recipe box; it's pretty similar to a number of variations that seem to be from the 1930s. A note said "flavor with whatever you like" and of all the flavors I played around with, I thought lemon zest balanced the sweet dough the best. These bake up into tender little cakes that make a great base for whoopie pies. Once baked, they freeze well (thaw for an hour or so on the counter to eat), but start losing their tenderness after more than one day at room temperature.
Provided by Jill Lightner
Categories Desserts Cookies Drop Cookie Recipes
Time 25m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line two rimmed baking sheets with parchment paper.
- Cream sugar, shortening, and butter together in the bowl of a stand mixer on medium-high speed until light and fluffy, about 1 minute.
- Mix in sour cream and lemon zest on low speed until no streaks of sour cream remain. Add eggs, one at a time, mixing on medium-low just until there are no streaks of yolk, and scraping down the sides of the bowl between additions. Add flour, salt, baking soda, and baking powder all at once and mix just to combine.
- Drop by heaping tablespoons on the prepared baking sheets, about 2 inches apart.
- Bake in the preheated oven until the tops are puffy and spring back when lightly touched with a finger, about 10 minutes. They should be light golden, with occasional spots of pale golden brown.
Nutrition Facts : Calories 167.9 calories, Carbohydrate 25 g, Cholesterol 24.8 mg, Fat 6.7 g, Fiber 0.7 g, Protein 2.7 g, SaturatedFat 3.2 g, Sodium 115.6 mg, Sugar 11.2 g
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