Sour Cream Cookies II

19 Reviews

“These are delicious cookies that my mother made at Christmas, but are good anytime. Try making them using pecans, but any nuts will do. I like them with a cup of coffee. Top these cookies with icing.” - by Celeste

Directions

In a medium bowl, cream together the shortening, sugar, eggs, and vanilla until smooth. Then stir in the sour cream. Sift together the flour, salt, baking powder, and baking soda; stir into the creamed mixture. Finally, stir in the pecans and raisins. Cover dough and refrigerate for 1/2 hour.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheet.
Drop dough by teaspoonfuls onto a cookie sheet. Bake for 15 to 20 minutes. When cooled ice the cookies.

Nutrition

Amount Per Serving (18 total)

Calories
352 cal
18%

Fat
17.9 g
28%

Carbs
45.8 g
15%

Based on a 2,000 calorie diet

Reviews (19)

Rate This Recipe

LISAKP71

Jun. 9, 2007

"These are a great cookie both for those who prefer a less-sweet version (as-is), and for those who like sweet (iced with Icing for Sour Cream Cookies on this site). I agree that they are almost like ..." See morelittle scones (not a moist cookie, and they don't spread). I found that they cooked in much less time than noted - my oven temp is accurate, and 13 minutes was plenty, so watch carefully. Love that they're packed full of nuts, and I used golden raisins in my version - a little more subtle flavor. Will definitely make again."

BOBBIE RENO

Dec. 9, 2007

"This is an excellent recipe. I baked these for a party and the cookies were a hit! The icing recipe for these cookies is excellent,too! Thank you, Celeste for a great recipe!..." See more"

LARUVIA

Dec. 11, 2002

"I baked several kinds of cookies this year and these were by far the easiest to prepare and the best tasting, be sure to use the sour cream icing...." See more"

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