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Sour Cream Cookies

southern.chef's picture
  Shortening 1 Cup (16 tbs)
  Sugar 1 Cup (16 tbs)
  Egg 1
  Vanilla extract 1 Teaspoon
  Almond extract 1⁄2 Teaspoon
  All purpose flour 4 3⁄4 Cup (76 tbs)
  Baking powder 1 Teaspoon
  Baking soda 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Commercial sour cream 8 Ounce (1 Carton)

Cream shortening; gradually add sugar, beating at medium speed of an electric mixer until light and fluffy.
Add egg, and beat well.
Add sour cream and flavorings, mixing well.
Combine flour, baking powder, soda, and salt; add to creamed mixture, beating well.
Chill dough at least 1 hour.
Work with one fourth of dough at a time, and store remainder in refrigerator.
Roll dough to 1/8 inch thickness on a lightly floured surface.
Cut with a 3 inch cookie cutter, and place on ungreased cookie sheets.
Sprinkle with sugar crystals, if desired.
Bake at 350° for 10 to 12 minutes or until lightly browned.
Cool on wire racks.
Repeat procedure with remaining dough.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5280 Calories from Fat 2298

% Daily Value*

Total Fat 260 g400.7%

Saturated Fat 79.8 g398.9%

Trans Fat 27 g

Cholesterol 329.4 mg109.8%

Sodium 2519.3 mg105%

Total Carbohydrates 663 g221.2%

Dietary Fiber 16 g64.2%

Sugars 210.6 g

Protein 72 g144.6%

Vitamin A 31% Vitamin C 3.4%

Calcium 73.8% Iron 164.4%

*Based on a 2000 Calorie diet

Sour Cream Cookies Recipe