1962 betty crocker old-fashioned sour cream cookies
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Shortening; (part butter) |
| 1 | cup | Sugar |
| 1 egg | ||
| 1 | teaspoon | Vanilla |
| 2⅔ | cup | Flour |
| 1 | teaspoon | Baking powder |
| ½ | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Nutmeg |
| ½ | cup | Sour cream |
Directions
Heat oven to 425 F. Mix thoroughly shortening, sugar, egg and vanilla.
Measure flour by dip-level-pour method. Mix dry ingredients and add to cramed mixture alternately with sour cream. Divide dough and roll out to ¼-inch thickness on well-floured passtry cloth. Cut with 2-inch cutter; place on greased baking sheet. Sprinkle with sugar. Bake 8 to 10 minutes, or until delicately golden. Makes 4 to 5 dozen 2-inch cookies. Posted to EAT-L Digest by pat hogberg <p_hogberg@...> on Dec 15, 1997