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 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 shortening and sugar.
Add eggs and whip to a cream. Dissolve soda in sour cream and add to sugar mixture.
Sift flour and baking powder.
Add to mixture with vanilla.
May need to add more flour to make a stiff dough to roll and cut out cookies. Good plain or with icing.
Bake 10 minutes at 350\u00b0.
arge mixing bowl, cream together sugar, shortening, sour cream and eggs.
Then
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.
Work shortening until creamy.
Stir in sugar gradually.
Add egg and beat well.
Add sour cream.
Mix well.
Add remaining dry ingredients.
Chill overnight.
Roll and cut with cookie cutters. Brush cookies with egg whites.
Add sprinkles before baking.
Bake at 350\u00b0 until light brown, about 10 to 12 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.
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.
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.
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.
Add the soda to the sour cream and then mix all the ingredients together.
Chill dough overnight before making cut out cookies.
Can make drop cookies with a teaspoon and then mash with a glass, dipped in sugar.
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.
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.
Mix shortening and sugar together until creamy and fluffy.
Add egg and then add dry ingredients, sifted together, alternately with sour cream.
Roll 1/4 inch thick.
Cut out and put on lightly greased cookie sheets.
Bake 8 to 12 minutes in center of a 400\u00b0 oven until lightly brown.
Makes approximately 3 dozen cookies.
mall amounts, alternately with the sour cream. Blend water into the dough
Cream butter and sugar; gradually add eggs and mix well.
Stir in sour cream and add dry ingredients which have been sifted together.
Chill thoroughly.
Roll out.
Bake at 350\u00b0 for 8 to 10 minutes.
Do not overbake; cookies should not be brown.
Cream shortening and sugar together.
Add vanilla.
Add eggs and beat until fluffy.
Sift flour.
Measure and add soda and salt.
Sift again.
Add dry ingredients alternately with sour cream.
Mix.
Drop by teaspoonfuls onto greased baking sheet, spaced 2 to 3 inches apart.
Sprinkle with sugar and cinnamon mixture.
Bake at 375\u00b0 for about 12 minutes.
Makes about 5 dozen cookies.
Preheat oven to 400\u00b0.
Cream well the shortening, sugar and eggs.
Stir in sour cream and vanilla.
Sift together and stir in the flour, baking soda, baking powder and salt.
Chill at least 1 hour.
Drop rounded teaspoonful about 2 inches apart on ungreased baking sheet.
Bake until delicately browned, 8 to 10 minutes. Remove to cooling racks.
Yields 5 dozen (2 1/2-inch) cookies.