Sour Cream Cookies Recipe
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups packed brown sugar
1 cup sour cream
1/2 cup shortening
1 teaspoon vanilla
2 eggs
2 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped pecans, if desired
Browned Butter Glaze -- (recipe follows)
BROWNED BUTTER GLAZE
1/3 cup butter or margarine
2 cups powdered sugar
1 1/2 teaspoons vanilla
2 tablespoons hot water (2 to 3 tablespoons)
Heat oven to 375º. Beat brown sugar, sour cream, shortening, vanilla and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt. Stir in pecans.
Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until almost no indentation remains when touched in center. Cool 1 to 2 minutes; remove from cookie sheet to wire rack. Cool completely. Spread with Browned Butter Glaze.
BROWNED BUTTER GLAZE:
Heat butter in 1-quart saucepan over low heat, stirring occasionally,
until golden brown; remove from heat. Stir in remaining ingredients until smooth and spreadable.
Sour Cream-Milk Chocolate Chip Cookies
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups sugar
1/2 cup sour cream
1/4 cup butter or margarine -- softened
1/4 cup shortening
1 teaspoon vanilla
1 egg
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 (11 1/2 ounce) package milk chocolate chips (2 cups)
Heat oven to 350º. Beat sugar, sour cream, butter, shortening, vanilla and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt. Stir in chocolate chips.
Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 12 to 14 minutes or until set and just beginning to brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.
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