Sugar cookies with a twist

December 18, 2009|By ELLEN FOLKMAN / St. Petersburg Times

Jan Harroun of New Port Richey, Fla., remembers sour-cream sugar cookies from her childhood. When her mom bought sour cream for something special, she used what was left to make these cookies. These are moist, cakelike cookies.

Harroun suggests storing them among layers of wax paper so they don't stick together. They are quick and easy to make. You can grease the cookie sheets or use parchment paper.


1/2 cup shortening
1 cup sugar
1 egg
2 cups flour
1/2 teaspoon baking soda
1/2 cup sour cream
1 teaspoon vanilla

In a mixer, at medium speed, blend shortening and sugar until fluffy. Add egg and continue beating. In a bowl, combine the flour and baking soda, then add to the sugar mixture alternately with the sour cream. Add vanilla. Mix until well combined.

Drop by tablespoonfuls onto a greased baking sheet. Bake at 350 degrees for 12 to 13 minutes until slightly browned and puffed.


Makes about 3 dozen.

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