Sour Cream Drop Cookies Recipes

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in the egg, sour cream and vanilla. Combine the flour, baking soda, baking powder and salt; add to the creamed mixture and mix well. Chill for at least 1 hour. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 425° for 7-8 minutes or until lightly browned. Remove to wire racks to cool. , For frosting, melt butter in a saucepan until golden brown; stir in confectioners' sugar, vanilla and enough water to reach a spreading consistency. Frost cooled cookies.

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.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets.
• Sift flour, baking powder, baking soda, salt, and nutmeg together into a bowl.
• Beat 1 1/2 cups sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, beating well after each addition; blend in sour cream and lemon extract. Gradually stir flour mixture into creamed butter mixture until dough is combined.
• Drop dough by rounded tablespoons, about 3 inches apart, onto the prepared baking sheets.
• Bake in the preheated oven until golden brown around the edges, about 4 minutes. Sprinkle 1 tablespoon sugar over cookies; top with walnuts and raisins. Continue baking until bottoms of cookies begin to brown, 3 to 4 minutes more. Transfer cookies to a wire rack to cool completely.

Steps:

• 1. Preheat oven to 350 degrees. Move rack to top of the oven. Combine first four ingredients and mix well. Then add the next five ingredients and mix. Add flour and rinds last. Mix well. Mixture should be the consistency of very thick oatmeal.
• 2. Allow mixture to sit for about 15 minutes to thicken. Stir and drop by tablespoonfuls onto a non-stick cookie sheet. Sprinkle with sliced almonds. A non-stick or teflon baking sheet is very important as the cookies are soft and cake-like and could stick and break apart while removing on any other type of cookie sheet.
• 3. Bake for about 9 minutes. Cookies will look very light on the top, almost like they are not set. But if the bottoms are a little brown around the edges, remove from the oven. Let cool for a couple of minutes and then carefully remove from cookie sheet.
• 4. I used lemon extract, but you could experiment with vanilla or other flavorings. If you're not dieting, you can use your imagination and try adding one of the following: lemon frosting, coconut, raisins, nuts, cranberries, baking chips, cut up dried apricots .. etc.

Steps:

• Sift together flour, baking powder, baking soda, salt and nutmeg; set aside.
• Cream together butter and 1 1/2 cups sugar in bowl until light and fluffy, using electric mixer at medium speed. Add eggs, one at a time, beating well after each addition. Blend in sour cream and lemon extract.
• Gradually stir dry ingredients into creamed mixture, blending well. Drop mixture by rounded teaspoonfuls, about 3 inches apart, on greased baking sheets. Sprinkle each with sugar.
• Bake in 375°F oven 8 minutes, or until golden brown around the edges. Remove from baking sheets; cool on racks. Makes 5 1/2 dozen.
• Farm Journal's Complete Home Baking Book.