Sour Cream Cookies II recipe

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Ingredients

½ cup shortening
1 teaspoon vanilla extract
1 ½ cups packed brown sugar
2 eggs
1 cup sour cream
3 cups all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
2 cups chopped pecans
1 ½ cups raisins

Nutrition Info

351.7 calories
carbohydrate: 45.8 g
cholesterol: 26.3 mg
fat: 17.9 g
fiber: 2.2 g
protein: 4.8 g
saturatedFat: 4.1 g
servingSize: -
sodium: 169.5 mg
sugar: 25.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheet.

  3. Drop dough by teaspoonfuls onto a cookie sheet. Bake for 15 to 20 minutes. When cooled ice the cookies.

Recipe Yield

3 dozen

Recipe Note

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.

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