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Ingredients
| multipurpose shortening: 1/2 cup |
| vanilla extract: 1 tsp |
| light brown sugar (packed): 1 1/2 cups |
| eggs: 2 |
| sour cream: 1 cup |
| all-purpose flour (unsifted): 3 cups |
| salt: 1/2 tsp |
| baking soda: 1 tsp |
| baking powder: 1/2 tsp |
| pecans (chopped): 2 cups |
| seedless raisins (packed): 1 1/2 cups |
Sour Cream Cookies II
Credit: AllRecipes
User rating:
"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."
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Prep Time
min -
Cook Time
min -
Servings
18 serving(s)
Tags
Directions
- 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.