Today Kathleen baked sour cream cookies from my grandmother's recipe. They were the great treat of my childhood, the batter alone tasting better than any other cookie batter I have sampled. I have shared the recipe before, and today I'm offering it to you again.
Kathleen, who thinks they are cakey (de gustibus non est disputandum), likes to do a light lemon icing, and you, of course, are free to do that.
Clara Rhodes Early’s Sour Cream Cookies
1 cup shortening
2 cups sugar
3 well-beaten eggs
1 teaspoon vanilla
1 cup sour cream
5 cups sifted flour
3 teaspoons baking powder
1 teaspoon salt
½ teaspoon soda
1 ½ cups nuts (optional)
Drop from teaspoon onto cookie sheet.
Press down.
Bake 15 minutes at 350 degrees.
My grandmother had a nearly identical recipe. As the cookies came out of the oven she'd add four chocolate chips, evenly spaced, on the top of each cookie. We grandchildren (there were 16 of us) thought they were the best thing ever.
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