I picked these cookies because, really, they didn’t sound that good but they did sound PA dutch. I do love sour cream but all the sour cream cookies I have ever had have been dry and iced. Not my thing. Anyway, these were such a wonderful surprise. Soft but still kinda chewy around the edges. Sweet but not ” hurt your teeth ” sweet. And the sour cream gave them a rich tang.With the sugar cinnamon topping they kinda reminded me of snicker doodle cookies. But they were better. It probably didn’t hurt that we were eating them straight out of the oven……..
Sour Cream Cookies
submitted by Mrs O. Weaver, Canton, Kan and Mrs Mabel Lytle, Smithville, Ohio
1/2 cup shortening
2 cups sugar
4 cups flour
1 tsp soda
1 cup sour cream
1 tsp vanilla
1/4 cup sugar sugar cinnamon mixture
Cream shortening and sugar together.
Add eggs and beat until fluffy.
Shift flour. Add salt and soda. Sift again.
Add shifted dry ingredients alternately with sour cream. Mix thourghly.
Drop by teaspoonfuls onto greased baking sheet, spaced 2-3 inches apart.
Sprinkle with sugar and cinnamon mixture.
Bake at 375 for about 12 minutes. Makes 5 dozen cookies.
The cookies look under baked when you pull them out, but they aren’t. I think over baking they would loose that slight chewiness. With me using a cookie scooper, my batch yielded about 4 dozen.
So. Loved these cookies. Thought is was funny how the recipe called for sugar cinnamon mixture. No direction what so ever on the sugar cinnamon ratio. And everyone knows its cinnamon sugar not sugar cinnamon… right? Guess not in Pa Dutch county in 1950.