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.
