Banny's Southern Cream Cookies

Banny's Southern Cream Cookies

9

"These cookies travel and freeze well."

Ingredients

{{adjustedServings}} servings 128 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 128 kcal
  • 6%
  • Fat:
  • 6.4 g
  • 10%
  • Carbs:
  • 15.8g
  • 5%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 79 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
  2. Cream the shortening with 2 cups of the white sugar until light and fluffy. Beat in the eggs, vanilla and sour cream; mixing well.
  3. Stir in the flour, salt, baking powder and baking soda into the shortening mixture to make a stiff dough. Add the chopped black walnuts.
  4. 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.
  5. Bake at 350 degrees F (175 degrees C) for 10 to 15 minutes or until centers are done.
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Reviews

9
  1. 10 Ratings

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Tastes a lot like snickerdoodles, with a twist. I, too, rolled them in the sugar/cinnamon mix. Very tasty, with a nice texture. (sour cream taste not apparent)

I like how this cookie stayed so soft, puffy, and moist. The dough is super versatile. I left out the walnuts and made small rounded teaspoon sized cookies with cinnamon on top as snickerdoodles...

Easy to make very moist. Found it easier to roll balls in sugar with cinnamon than to use a small glass.