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Old-fashioned soft sugar
cookies topped with cinnamon-sugar.
Southern
Sour Cream Cookies
- 1/3 cup vegetable shortening
2/3 cup granulated sugar
1 large egg
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
1/2 cup chopped walnuts
2 teaspoons granulated sugar
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
- Preheat oven to 400°F
(205°C).
- In a large bowl combine
shortening and 2/3 cup sugar; beat in egg until creamy and smooth.
Set aside.
- Sift together flour, baking
powder, baking soda, and salt; slowly pour 1/3 flour mixture
into creamed mixture; alternately with 1/4 sour cream; 1/3 flour
mixture; 1/4 sour cream and remaining flour mixture, blending
with each additional mixture. Stir in chopped walnuts until combined.
- Drop dough by rounded
tablespoon onto lightly greased cookie sheets. Dip a glass in
water; then into 2 tablespoons sugar and press glass bottom on
cookies, slightly flattening to 1/4-inch thickness.
- Stir together remaining
sugar and cinnamon; sprinkle over the cookies.
- Bake in the oven for 10
to 12 minutes. Transfer cookies onto a wire rack for cooling.
Makes 36 cookies.
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