Tuesday, November 16, 2010

Classic Sour Cream Drop Cookies

2 ¾ cups all-purpose flour
½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ cup shortening, softened
1 ½ cups granulated sugar
2 eggs
1 tsp. vanilla
1 cup sour cream

Preheat oven to 425 F. Cookie sheet, lightly greased

1. In a medium bowl, mix together flour, baking powder, baking soda, and salt.

2. In a large bowl, beat shortening and sugar until smooth and creamy. Add eggs, one at a time, beating until incorporated. Stir in Vanilla and sour cream and mix well. Gradually add flour mixture, mixing until blended. Refrigerate dough for at least 1 hour.

3. Drop by rounded teaspoons, about 2 inches apart, onto prepared cookie sheet. Bake in preheated oven for 8 to 10 minutes or until lightly browned. Immediately transfer to wire racks to cool.

Makes about 5 Dozen

Chocolate Sour Cream Drops:
Mix in 2 squares (each 1oz.) melted unsweetened chocolate to the creamed mixture, before adding flour mixture. Fold in 1 cup chopped nuts before chilling dough.

Fruit Cream Drops:
Fold in 1 cup chopped dates or other candied fruit before chilling dough.

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