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Ingredients
| multipurpose shortening: 1 cup |
| granulated sugar: 2 cups |
| eggs: 3 |
| vanilla extract: 1 tsp |
| sour cream: 1 cup |
| all-purpose flour (unsifted): 5 cups |
| salt: 1 tsp |
| baking powder: 1 Tbl |
| baking soda: 1/2 tsp |
| black walnuts (chopped): 1 1/2 cups |
| granulated sugar: 3 Tbl |
| ground cinnamon: 1 tsp |
Banny's Southern Cream Cookies
Credit: AllRecipes
User rating:
"These cookies travel and freeze well."
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Prep Time
min -
Cook Time
min -
Servings
60 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
- Cream the shortening with 2 cups of the white sugar until light and fluffy. Beat in the eggs, vanilla and sour cream; mixing well.
- Stir in the flour, salt, baking powder and baking soda into the shortening mixture to make a stiff dough. Add the chopped black walnuts.
- Drop teaspoonfuls of dough onto the prepared baking sheets. Mix the 3 tablespoons with the ground cinnamon. Grease the bottom of a small glass. Dip it into the cinnamon-sugar mixture and gently press the cookies to flatten the balls of dough slightly.
- Bake at 350 degrees F (175 degrees C) for 10 to 15 minutes or until centers are done.