Sour Cream Cookies II Chef John's Recipe
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| Sour Cream Cookies II |
"These are delicious cookies that my mother made at Christmas, but are good anytime. Try making them using pecans, but any nuts will do. I like them with a cup of coffee. Top these cookies with icing."
Ingredients :
- 1/2 cup shortening
- 1 teaspoon vanilla extract
- 1 1/2 cups packed brown sugar
- 2 eggs
- 1 cup sour cream
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 cups chopped pecans
- 1 1/2 cups raisins
Instructions :
| Prep : | Cook : 18M | Ready in : |
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- In a medium bowl, cream together the shortening, sugar, eggs, and vanilla until smooth. Then stir in the sour cream. Sift together the flour, salt, baking powder, and baking soda; stir into the creamed mixture. Finally, stir in the pecans and raisins. Cover dough and refrigerate for 1/2 hour.
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheet.
- Drop dough by teaspoonfuls onto a cookie sheet. Bake for 15 to 20 minutes. When cooled ice the cookies.
Notes :
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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