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Banny's Southern Cream Cookies

Banny's Southern Cream Cookies

LindaK

LindaK

These cookies travel and freeze well.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 60 servings

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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:
  • 12 mg
  • 4%
  • Sodium:
  • 79 mg
  • 3%

Based on a 2,000 calorie diet

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

YDWIBE
7

YDWIBE

5/19/2003

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)

Carrie
6

Carrie

4/5/2007

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, and then also baked a batch of larger rounded-Tablespoon sized cookies, which made amazing big,thick, fluffy, soft sugar cookies just perfect for icing. The kids loved these.

ERD
6

ERD

5/19/2003

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

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