Old-Fashioned Sour Cream Drop Cookies

Sometime before Christmas, I came across the Betty Crocker Picture Cooky Book on Project Gutenberg. There were lots of interesting recipes in it, but my Christmas baking list was finalized, so I had to wait until everything had been baked AND eaten before trying something new.

This particular recipe is a “key” recipe, a basic recipe followed by several variations. While it was easy to work with and the cookies came out light and puffy, they were rather plain. I was a bit disappointed, as the combination of sour cream and vanilla in the dough made it smell like cheesecake, but the aroma didn’t survive the oven. However, they’d be easy enough to spice up, either with one of the given variations or your own add-ins. In fact, I’ve already tried variation two, and it was delicious.

 

½ cup shortening

1 ½ cups sugar

2 eggs

1 cup sour cream* (half a 500 ml tub)

1 teaspoon vanilla

2 ¾ cups flour

½ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

Cream together shortening and sugar. Add eggs. Stir in sour cream and vanilla.

Sift together flour, baking soda, baking powder and salt. Stir into shortening mixture. Chill at least one hour.

Preheat oven to 425⁰F. Drop by rounded teaspoons onto lightly greased baking sheet. Bake 8-10 minutes until delicately brown.

Makes about 5 dozen.

 

*The recipe called for “thick” sour cream but the 5% I used worked just fine.

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