Mom's Sour Cream Cookies
Yield
2 dozenPrep
15 minCook
15 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
vegetable shortening
|
*
|
| 1 | each |
eggs
|
|
| ½ | cup |
sour cream
|
|
| 2 ½ | cups |
all-purpose flour
sifted |
|
| 1 | cup |
sugar
|
|
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
vegetable shortening
|
*
|
| 1 | each |
eggs
|
|
| 118 | ml |
sour cream
|
|
| 591 | ml |
all-purpose flour
sifted |
|
| 237 | ml |
sugar
|
|
| 2.5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
vanilla extract
|
|
Directions
Cream together shortening and sugar.
Add egg and beat well then add sour cream.
Add flour, soda and salt. Blend all and drop on ungreased cookie sheet.
Dip bottom of small glass in water then in sugar and press on dropped cookie dough.
Bake at 12 to 16 min. at 335 degrees F.
