These cookies are absolutely the best things ever. I find them on occasion at Sam's club but they won't give me the recipe, of course. They are fairly soft, rich and full of a flavorful mix of coconut and nuts. If anybody has any ideas please advise and thank you in advance for your help!!!
Swedish Sourdough Cookies
1 cup butter
2 cups sugar
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon baking powder
11/2 cups sour cream
5-6 cups flour (until desired consistency for rolling)
Cream together butter and sugar. Beat in eggs and sour cream. Mix in dry ingredients. Cover and refrigerate overnight.
Preheat oven to 425 degrees. Roll out dough to a 1/4 to 3/8 inch thickness using a generous amount of flour. Cut out shapes and bake on an ungreased cookie sheet for 8 minutes. Cool on wire rack. Frost and decorate as desired.
I happened to run across this recipe researching cookie decorating -- don't know if it's like Sam's as I've never tasted those but the recipe looks like it would produce a delicious cookie
OLD-FASHIONED SOFT SUGAR COOKIES
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup butter, softened
1 1/2 cups granulated sugar plus additional for sprinkling
1/2 teaspoon vanilla extract
1/2 teaspoon grated lemon peel (yellow part only)
1 cup sour cream
1/4 cup raisins or dried cranberries
In a bowl, stir together flour, baking soda, nutmeg and salt to combine thoroughly; set aside.
Preheat oven to 375 degrees F.
In a mixer bowl, combine butter and sugar; beat until well-blended. Beat in eggs, one at a time, mixing until fluffy after each addition. Add vanilla extract and lemon peel; mix to blend thoroughly.
Add flour mixture alternately with sour cream, mixing until smooth after each addition.
Drop by tablespoons, placed well apart, onto well-greased baking sheets. Sprinkle each cookie lightly with granulated sugar. Place one or two raisins or cranberries in the center of each. Bake until cookies are golden brown (12 to 14 minutes). Remove at once to wire racks to cool.
Makes about 5 dozen 2 3/4-inch cookies.
DECORATOR ICING (cut this recipe down by 1/3! ie use 1/4 c shortening, 2 tbsp milk, ...)
3/4 c. shortening
1/4 c. plus 2 T. milk
1 (2 lb.) pkg. powdered sugar
1/2 t. creme bouquet flavoring
1/2 T. lemon juice
1/8 c. hot water
Beat all ingredients together. If too thin, add more powdered sugar. If too thick, add a tiny bit more milk.
The creme bouquet flavoring can be found at a kitchen supply store or from Wilton. If you can't find it, you can substitute vanilla.
"Roxymom on copykat BB"
I have been doing some recipe organization and came across this cookie recipe which I haven't tried so I don't know if they fit the bill but the olive oil was such an intriguing ingredient -- not sure of what it would do to the texture -- the notes are not mine obviously.
Melt In Your Mouth Sugar Cookies
1/2 c. butter
1/2 c. olive oil
1/2 c. sugar
1/2 c. powdered sugar
1/2 teaspoon vanilla
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon salt
2 c. flour
Preheat oven to 375 degrees. Cream butter, oil and sugars. Add egg and
vanilla. Sift together dry ingredients and add them slowly to the creamed
mixture. Drop by rounded teaspoonfuls onto an ungreased cookie sheet.
Flatten with the bottom of a glass dipped in sugar. Bake 8-10 minutes or
until golden brown. Remove from cookie sheet and cool completely on racks.
This is a wonderfully versatile recipe. Aside from being easy to remember.
You can make cookies any size and they turn out well. You can play around
with the flavorings (Fiori di Sicilia is wonderful, so is butternut, butter
pecan, etc.) You can dredge the cookie in sugar and then flatten to save a
little time. You can top with vanilla sugar or rum sugar. I love making huge
cookies (with those big cookie scoops Wal-Mart carries.) They can be wrapped and given as greatly appreciated gifts. My newest adventure was yesterdaymorning. I made the big cookies (approx. 5-6 inches in diameter - this recipe will make nine or ten cookies that size) and before baking, took big chunks of sugar my husband brought back from a mission trip to India - they are approx. 3-5 mm in size, colored them blue and sprinkled them on the cookies before baking. Made a cookie to rival any found in professional
bakeries, especially if you use parchment paper on the cookie sheets so the
cookies slide right off without marring the symmetry of the cookies.
I agree I have bought the Sams Club coconut pecan cookies and they are great they have a wonderful taste to them. But my Sams club does not carry them any more. Any recipes out there that are like it I would appreciate the recipe. They also might have oatmeal in it. Thanks
I LOVE THESE COOKIES TOO. IF YOU FIND A RECIPE PLEASE SHARE WITH THE REST OF US.