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Sour Cream Cookies
Ingredients:
1 c. shortening
1 c. sugar
1 egg
8 oz. sour cream
1 tsp. vanilla
1/2 tsp. almond extract
4 3/4 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 c. shortening
1 c. sugar
1 egg
8 oz. sour cream
1 tsp. vanilla
1/2 tsp. almond extract
4 3/4 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
Directions:
Cream shortening; gradually add sugar, beating at medium speed until light and fluffy. Add egg, and beat well. Add sour cream and flavorings, mixing well. Combine flour, baking powder, soda, and salt; add to creamed mixture, beating well. Chill dough at least 1 hour.
Work with one-fourth of dough at a time, and store remainder in refrigerator. Roll dough to 1/8" thickness on a lightly floured surface. Cut with a 3" cookie cutter, and place on ungreased cookie sheets. Sprinkle with sugar crystals, if desired.
Bake at 350 for 10 to 12 minutes or until lightly browned. Cool on wire racks. Repeat procedure with remaining dough. Makes about 7 dozen.
Cream shortening; gradually add sugar, beating at medium speed until light and fluffy. Add egg, and beat well. Add sour cream and flavorings, mixing well. Combine flour, baking powder, soda, and salt; add to creamed mixture, beating well. Chill dough at least 1 hour.
Work with one-fourth of dough at a time, and store remainder in refrigerator. Roll dough to 1/8" thickness on a lightly floured surface. Cut with a 3" cookie cutter, and place on ungreased cookie sheets. Sprinkle with sugar crystals, if desired.
Bake at 350 for 10 to 12 minutes or until lightly browned. Cool on wire racks. Repeat procedure with remaining dough. Makes about 7 dozen.
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