Sour-Cream Sugar Cakes
Yield
6 servingsPrep
15 minCook
10 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
vegetable shortening
* see note |
*
|
| 2 | cups |
sugar
|
|
| 3 | large |
eggs
|
|
| 1 | cup |
sour cream
dairy |
|
| 4 | cups |
all-purpose flour
sifted |
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
vegetable shortening
* see note |
*
|
| 473 | ml |
sugar
|
|
| 3 | large |
eggs
|
|
| 237 | ml |
sour cream
dairy |
|
| 946 | ml |
all-purpose flour
sifted |
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
Directions
- Use half shortening and half butter combined.
Cream shortening/butter with sugar.
Add eggs, one at a time, mixing thoroughly.
Add sour cream alternately with last 4 ingredients mixed together.
Drop by tablespoon onto greased and flour cookie sheets.
Sprinkle lightly with sugar.
Bake in preheated moderate oven (35 F) for 10 min, or until golden.
