Southern sour-cream cookies
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1⅔ | cup | Sifted flour |
| ¼ | teaspoon | Baking soda |
| 1 | teaspoon | Baking powder |
| ½ | teaspoon | Salt |
| ⅓ | cup | Shortening |
| ⅔ | cup | Sugar |
| 1 | Egg | |
| ½ | cup | Sour cream |
| ½ | cup | Chopped nuts |
Directions
Heat oven to 400 degrees. Sift flour, baking soda, baking powder and salt together. Cream together the shortening and sugar until creamy, add egg and mix. Stir in the lour mixture, alternating with the sour cream. Mix in the chopped nuts. Drop onto ungreased cookie sheet by teaspoonful, 2 inches apart. Sprinkle with a little sugar and cinnamon ontop of each cookie. Bake about 8 to 10 minutes until golden brown. Cookies are soft and plump and are a little like Snickerdoodles.
Posted to Bakery-Shoppe Digest V1 #200 by Cindi Wafstet <wafstet@...> on Aug 24, 1997