In bowl, cream the sugars and the shortening.
Add well beaten eggs.
Add sour cream.
Alternate with sifted ingredients of flour, salt, nutmeg, baking soda and baking powder.
Drop on greased and floured cookie sheet.
Bake at 375\u00b0 for 13 to 15 minutes.
arge mixing bowl, cream together sugar, shortening, sour cream and eggs.
Then
Cream shortening and sugar; add remaining ingredients.
Wrap dough in wax paper and chill overnight.
Roll out on floured board to 1/4-inch and cut out.
Place on sprayed cookie sheet.
Bake at 400\u00b0 for 8 to 10 minutes.
Watch these cookies closely so the bottoms don't overbake.
Cool before decorating.
Double or triple recipe for best results and more cookies.
Cream butter and sugar until creamy; add eggs, sour cream and vanilla.
Mix well.
Add dry ingredients.
Refrigerate 1 hour. Roll into 1-inch balls.
Bake at 350\u00b0 for 10 minutes.
Cool. Frost with following recipe for glaze.
Cream together shortening and sugar.
Add beaten eggs. Add dry ingredients alternately with sour cream.
Drop by rounded spoonfuls on cookie sheet, 2-inches apart.
Sprinkle sugar on baked cookies.
Bake for 10 minutes at 375\u00b0.
Yields 100 cookies.
Cream butter and sugar together; add egg and sour cream.
Add remaining ingredients.
Chill 1 hour at least.
Very important. Roll out and cut with cookie cutter.
Sprinkle sugar on top of cookies before baking.
Bake at 350\u00b0 for 8 to 10 minutes.
Place the cookies in a tight container to keep crisp.
Cream sugar, butter and eggs together until light.
Add sour cream and vanilla.
Sift together flour, salt, soda and baking powder.
Fold into butter and sugar mixture.
Chill for several hours.
Roll out and cut out cookies.
Bake on ungreased cookie sheet at 375\u00b0
for 8 to 10 minutes.
Blend shortening, sugar and eggs. Add vanilla and sour cream. Mix well. Add flour, soda and salt a little at a time. Drop by teaspoonfuls on baking sheets. Mix together the sugar and cinnamon. Grease the bottom of a juice glass, dip in the sugar mixture and slightly flatten the cookies. Bake at 350\u00b0 for 15 minutes.
Sift flour, salt, soda, cinnamon and nutmeg all together. Cream shortening, add brown sugar and cream together.
Add eggs, sour cream, and put nuts in the mix or on top of the cookies. Add flour. Chill in refrigerator for 1 hour and drop on greased cookie sheet. Bake at 375\u00b0 for 10 minutes. After cookies are cool, ice with icing.
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.
Cream the sugar, shortening and butter together thoroughly. Add salt and egg; beat again.
(Add soda to sour cream.)
Add to above ingredients.
Beat again and fold in flour. Chill before rolling out for cookies. The dough is rich and soft.
I have better luck if I freeze the dough, then work with small amounts at a time.
You may need to add extra flour when rolling out to cut. These are very good.
Cream shortening.
Add sugar, eggs, vanilla, and sour cream. Mix well.
Sift flour with baking powder, salt, and baking soda. Add to cream mixture.
Chill.
Scoop by teaspoon onto cookie sheet.
Bake at 350 for 12-15 minutes.
Frost with canned sour cream frosting.
Cream together well the butter and sugar.
Add eggs; beat well.
Add salt; beat until well blended.
Add soda to flour and sift together.
Add sour cream and flour alternately.
Add vanilla and beat all together thoroughly.
Place in refrigerator for 3 hours or overnight.
Drop by teaspoon on buttered sheet.
Bake at 350\u00b0 for 10 minutes or until light brown.
Mix sour cream and soda and set aside.
Cream shortening, butter and sugar together and add eggs.
Blend in sour cream mixture; add flour, baking powder and vanilla.
Roll out dough and cut with cookie cutters.
Bake at 350\u00b0 for 8 to 10 minutes, depending on thickness of dough.
Preheat oven to 350 degrees F (175 degrees C).
Blend sugar and butter or margarine until fluffy. Add egg. Add melted chocolate and sour cream. Blend until creamy.
Sift baking soda into flour. Slowly add flour to cream mixture. Add nuts.
Drop on a greased cookie sheet and bake for 10 minutes. Allow to cool for a couple of minutes before removing from the cookie sheet to a wire rack.
o 200 deg Celsius. Less for fan-forced. Line 2 trays
Cream sugar, shortening and eggs; beat well.
Add sour cream, nutmeg and cream of tartar; beat well.
Add flour.
Roll out and cut.
Put on greased cookie sheet and bake at 375\u00b0 for 10 minutes. These cookies do not brown.
mall amounts, alternately with the sour cream. Blend water into the dough
In bowl, cream the sugars and the shortening.
Add well beaten eggs.
Add sour cream.
Alternate with sifted ingredients of flour, salt, nutmeg, baking soda and baking powder.
Drop on greased and floured cookie sheet.
Bake at 375\u00b0 for 13 to 15 minutes.
Cream together sugar and shortening, add eggs and sour cream. Mix well. Add vanilla.
Combine flour, baking powder and soda. Add to creamed mixture slowly. After well mixed, set overnight in refrigerator. Roll out on a floured surface.
Cut into shapes. Bake at 350\u00b0 for 8-10 minutes. Frost and decorate.