1962 Betty Crocker Old-Fashioned Sour Cream Cookies
- 1/2 c Shortening; (part butter)
- 1 c Sugar
- 1 egg
- 1 ts Vanilla
- 2 2/3 c Flour
- 1 ts Baking powder
- 1/2 ts Baking soda
- 1/2 ts Salt
- 1/4 ts Nutmeg
- 1/2 c Sour cream
Heat oven to 425 F. Mix thoroughly shortening, sugar, egg and vanilla.
Measure flour by dip-level-pour method. Mix dry ingredients and add to
cramed mixture alternately with sour cream. Divide dough and roll out to
1/4-inch thickness on well-floured passtry cloth. Cut with 2-inch cutter;
place on greased baking sheet. Sprinkle with sugar. Bake 8 to 10 minutes,
or until delicately golden. Makes 4 to 5 dozen 2-inch cookies. Posted to
EAT-L Digest by pat hogberg on Dec 15, 1997
Measure flour by dip-level-pour method. Mix dry ingredients and add to
cramed mixture alternately with sour cream. Divide dough and roll out to
1/4-inch thickness on well-floured passtry cloth. Cut with 2-inch cutter;
place on greased baking sheet. Sprinkle with sugar. Bake 8 to 10 minutes,
or until delicately golden. Makes 4 to 5 dozen 2-inch cookies. Posted to
EAT-L Digest by pat hogberg
