Grandma Lees Sour Cream Cookies Recipes

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GRANDMA LULU'S SOUR CREAM COOKIES



Grandma Lulu's Sour Cream Cookies image

These were my favorite cookies as a child. Grandma always had a fresh batch ready and waiting for our visits. Unfortunately, she didn't write the recipe down, but after many yummy iterations, this is as close as I can get. Drizzle cookies with sugar cookie glaze.

Provided by Guinevere Murphy

Categories     Desserts     Cookies

Time 25m

Yield 48

Number Of Ingredients 11

½ cup shortening, at room temperature
1 cup white sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
2 ⅔ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground nutmeg
1 cup sour cream, at room temperature
¼ cup water

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease baking sheets.
  • Beat shortening and sugar with an electric mixer in a large bowl until smooth. Beat 1 egg into the shortening mixture until completely blended. Add the second egg and vanilla to shortening mixture; beat to combine.
  • Stir flour, baking powder, baking soda, salt, and nutmeg together in a bowl; beat into the shortening mixture in small amounts, alternately with the sour cream. Blend water into the dough.
  • Drop dough by tablespoonful onto prepared baking sheets.
  • Bake in the preheated oven until the edges are golden, 6 to 7 minutes. Cool cookies on the baking sheets for 1 minute before removing to a wire rack to cool completely.

Nutrition Facts : Calories 73.9 calories, Carbohydrate 9.7 g, Cholesterol 9.9 mg, Fat 3.4 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 1.2 g, Sodium 53.1 mg, Sugar 4.2 g

SOUR CREAM RAISIN COOKIES



Sour Cream Raisin Cookies image

These cookies are chewy and moist. They aren't too rich, so they make a great snack. Just the right blend of sweetness and spice.

Provided by Sandy

Categories     Desserts     Cookies     Fruit Cookie Recipes     Raisin

Yield 30

Number Of Ingredients 12

3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup butter, softened
1 ½ cups white sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
1 cup raisins
½ cup white sugar
1 teaspoon ground cinnamon

Steps:

  • In a large bowl, beat the butter or margarine, 1 1/2 cups sugar, eggs, and vanilla until fluffy.
  • Sift flour with baking powder, baking soda and salt. At low speed, beat sour cream into the egg mixture, gradually beat in the flour until well mixed. Add raisins and mix by hand. Refrigerate dough for 1 hour.
  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
  • Mix the 1/2 cup white sugar with the ground cinnamon.
  • Drop spoonfuls of dough 2 inches apart on the prepared baking sheets. Sprinkle cookies with the cinnamon sugar mixture. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes or until golden brown. Remove to wire racks to cool.

Nutrition Facts : Calories 187.7 calories, Carbohydrate 27.2 g, Cholesterol 32 mg, Fat 8.2 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 5 g, Sodium 129.1 mg, Sugar 16.3 g

GRANDMA LEE'S SOUR CREAM COOKIES



Grandma Lee's Sour Cream Cookies image

Another recipe I found while looking through my grandmothers note book. These are cake like and not too sweet. I added cookie icing and sprinkles Because my family would prefer their cookies have "stuff in them or on them". Very good with a cup of coffee or tea.

Provided by Gail Herbest

Categories     Cookies

Time 20m

Number Of Ingredients 14

1 c brown sugar
1/2 c shortening
1/2 c sour cream
1 medium egg
2 c flour
1/2 tsp baking soda
2 tsp baking powder
1 tsp salt
1 tsp vanilla
COOKIE ICING
1/2 c melted butter
2 c powdered sugar
1 tsp vanilla extract
4 tsp hot water

Steps:

  • 1. Preheat oven to 400 degrees. sift together flour, baking soda, baking powder and salt. set aside
  • 2. cream brown sugar and shortening, add sour cream and the egg and beat until well incorporated. add the flour mixture and beat until well blended
  • 3. drop by spoonfuls on to cookie sheet and bake for 8-10 minutes, or until light brown in color
  • 4. ....... The directions were not included in her recipe so I did it the way I normally would. also there was no measurement for the salt or vanilla so put in what my other cookie recipes called for. I do add more vanilla to anything I bake because I love it so I wrote 1 tsp but I used 3 tsp :-) I also gave the cookie sheets a very light spray of non stick spray.
  • 5. cookie icing: mix butter, powdered sugar and vanilla together add hot water a Tsp at a time until the right consistency. add a few drops of food coloring if desired. spread over cooled cookies. This icing hardens a little and adds a very light crunch,

GRANDMA'S SOUR CREAM COOKIES



Grandma's Sour Cream Cookies image

A note from Grandma (I have a copy of her handwritten recipe and she offered these notes on the back): "I always drop on greased cookie sheets by the spoonful leaving adequate space between them as they spread out somewhat. Also it's a good idea to try a few to find out if you need more flour before filling a whole sheet. ...

Provided by Shannon Carder

Categories     Cookies

Time 55m

Number Of Ingredients 10

1 c sour cream
1 c butter, softened
2 1/2 c sugar
3 eggs
1 tsp baking soda
1 tsp baking powder
2 tsp pure lemon extract
1/2 tsp salt
3 c flour
colored sugar

Steps:

  • 1. To a large bowl, add softened butter, sugar, eggs and extract beating until very creamy.
  • 2. Sift together dry ingredients and add to the butter mixture, alternating with the sour cream. (add flour until batter is stiff enough to drop by teaspoons, start with 3 cups)
  • 3. Drop by teaspoons onto greased cookie sheets. Spinkle with colored sugars. Bake in a 375 oven for approximately 8 to 10 minutes.

GREAT GRANDMA'S SOUR CREAM DROP COOKIES



Great Grandma's Sour Cream Drop Cookies image

This recipe was on a card tucked into my mom's recipe box; it's pretty similar to a number of variations that seem to be from the 1930s. A note said "flavor with whatever you like" and of all the flavors I played around with, I thought lemon zest balanced the sweet dough the best. These bake up into tender little cakes that make a great base for whoopie pies. Once baked, they freeze well (thaw for an hour or so on the counter to eat), but start losing their tenderness after more than one day at room temperature.

Provided by Jill Lightner

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 25m

Yield 24

Number Of Ingredients 10

1 ⅓ cups white sugar
¼ cup shortening
¼ cup unsalted butter, at room temperature
1 cup full-fat sour cream
1 large lemon, zested
2 large eggs
3 ¼ cups all-purpose flour
¾ teaspoon salt
½ teaspoon baking soda
¼ teaspoon baking powder

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line two rimmed baking sheets with parchment paper.
  • Cream sugar, shortening, and butter together in the bowl of a stand mixer on medium-high speed until light and fluffy, about 1 minute.
  • Mix in sour cream and lemon zest on low speed until no streaks of sour cream remain. Add eggs, one at a time, mixing on medium-low just until there are no streaks of yolk, and scraping down the sides of the bowl between additions. Add flour, salt, baking soda, and baking powder all at once and mix just to combine.
  • Drop by heaping tablespoons on the prepared baking sheets, about 2 inches apart.
  • Bake in the preheated oven until the tops are puffy and spring back when lightly touched with a finger, about 10 minutes. They should be light golden, with occasional spots of pale golden brown.

Nutrition Facts : Calories 167.9 calories, Carbohydrate 25 g, Cholesterol 24.8 mg, Fat 6.7 g, Fiber 0.7 g, Protein 2.7 g, SaturatedFat 3.2 g, Sodium 115.6 mg, Sugar 11.2 g

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