Grandma Burdick's Sour Cream Cookies
Yield
1 batchPrep
20 minCook
10 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
sugar
|
|
| 2 | large |
eggs
|
|
| ½ | cup |
vegetable shortening
|
*
|
| 1 | cup |
sour cream
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | tablespoon |
vanilla extract
|
|
| 3 | cups |
all-purpose flour
|
|
| 1 | tablespoon |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 118 | ml |
vegetable shortening
|
*
|
| 237 | ml |
sour cream
|
|
| 5 | ml |
baking soda
|
|
| 15 | ml |
vanilla extract
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 15 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
Directions
Cream sugar, eggs and shortening.
Combine sour cream, baking soda and vanilla; add to creamed mixture.
Add dry ingredients and mix well.
Drop by heaping tablespoonful onto a greased baking sheet.
Bake at 350?F for 8 to 12 minutes.
For variety, add chocolate chips, raisins or nuts to the dough before baking.
To make rolled cookies, add 1 cup of flour to the dough, chill, then roll out and cut into shapes.
