SOUR CREAM COOKIES – Makes 4 Different Cookies

Table of contents: COOKIES

The recipe for these cookies can be divided into 4 “batches”.  Add a different ingredient to each “batch”.  The cookies in the photo have cocoa, candied cherries, coconut, pecans, walnuts, and slivered almonds.  Be as creative as you like, then tell me what ingredients you added.  I may like your choices better than mine!

Basic recipe:
1 cup vegetable shortening
1 cup granulated sugar  
2 egg yolks, beaten
½ cup sour cream
1 tsp. vanilla extract
4 cups plain flour
½ tsp. salt
½ tsp. baking soda
Suggested extra ingredients: 1/3 cup dry cocoa powder; ¾ cup chopped pecans, walnut halves for topping, ½ cup frozen or fresh coconut, candied cherry halves for topping, almond halves or slivers for topping, or your choices.

 

 

Preheat oven to 375 degrees.  In an electric mixer, cream the shortening and sugar; then add egg yolks, sour cream, and vanilla.  In a small bowl, blend flour, salt, and soda together.  Add the flour mixture to the creamed mixture and beat on medium-speed until well blended.

Divide the dough into four portions and either add one extra ingredient to each dough portion and mix well.  Or, reserve some plain dough to put a topping on it.   Roll dough into balls and place on a cookie sheet prepared with parchment paper or sprayed with oil.  Flatten each cookie ball with a fork and top with any topping desired.  Bake in the preheated oven for 10 to 12 minutes, or until cookies are browned on the bottom.  Yield: 60 to 100 cookies depending on the size of the dough balls.

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