Shared by kris.kuhens
My mom and I have been baking these cookies as long as I can remember. The recipe is in an old church cookbook that is slowly loosing it's binding... I do wish there was a way to get it put back together with some some new spiral binding! It is my go to cookbook for so many recipes. Like this one!
Rating
2 2
Difficult
Health Conscious
Preparation Time 30 minutes
Allergens Eggs, Gluten, Lactose, Wheat
Cuisine International

Sour Cream Cookies

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Description

My mom and I have been baking these cookies as long as I can remember. The recipe is in an old church cookbook that is slowly loosing it's binding... I do wish there was a way to get it put back together with some some new spiral binding! It is my go to cookbook for so many recipes. Like this one!

Ingredients

  • 1 3/4 cup granulated sugar
  • 1 cup sour cream
  • 1 cup shortening(Crisco)
  • 2 eggs
  • 1 tsp. vanilla
  • 4 cup all-purpose flour
  • 1/2 tsp. salt
  • 1 tsp. baking soda
  • 1 tsp. baking powder

Instructions

Preheat oven to 350 degrees. Line baking sheets with parchment paper. In large bowl, blend sugar, sour cream, shortening, eggs, and vanilla until combined. In medium bowl mix together flour, salt, baking soda, and baking powder. Add dry ingredients to the sour cream mixture, one cup at a time, mixing after each addition.

Divide dough into two balls. On floured surface, roll dough out to between 1/8" and 1/4" thick, and cut with cookie cutter. Place on lined cookie sheets. Bake for 10 minutes or just until a hint of golden-ness around the edges.

Cook on sheet 3-4 minutes, then transfer to cooling rack. Cool completely. Frost with your choice of frosting, and enjoy with as many of your favorite sprinkles as you like!

Comments

Who wants to make this 2

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