GREAT GRANDMA'S SOUR CREAM DROP COOKIES
This recipe was on a card tucked into my mom's recipe box; it's pretty similar to a number of variations that seem to be from the 1930s. A note said "flavor with whatever you like" and of all the flavors I played around with, I thought lemon zest balanced the sweet dough the best. These bake up into tender little cakes that make a great base for whoopie pies. Once baked, they freeze well (thaw for an hour or so on the counter to eat), but start losing their tenderness after more than one day at room temperature.
Provided by Jill Lightner
Categories Desserts Cookies Drop Cookie Recipes
Time 25m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line two rimmed baking sheets with parchment paper.
- Cream sugar, shortening, and butter together in the bowl of a stand mixer on medium-high speed until light and fluffy, about 1 minute.
- Mix in sour cream and lemon zest on low speed until no streaks of sour cream remain. Add eggs, one at a time, mixing on medium-low just until there are no streaks of yolk, and scraping down the sides of the bowl between additions. Add flour, salt, baking soda, and baking powder all at once and mix just to combine.
- Drop by heaping tablespoons on the prepared baking sheets, about 2 inches apart.
- Bake in the preheated oven until the tops are puffy and spring back when lightly touched with a finger, about 10 minutes. They should be light golden, with occasional spots of pale golden brown.
Nutrition Facts : Calories 167.9 calories, Carbohydrate 25 g, Cholesterol 24.8 mg, Fat 6.7 g, Fiber 0.7 g, Protein 2.7 g, SaturatedFat 3.2 g, Sodium 115.6 mg, Sugar 11.2 g
SOUR CREAM RAISIN COOKIES
One of our families favorite cake like cookies. A German recipe handed down from mom's side of the family. A Mennonite cookie that grandma used to make and send in our Christmas box when I was young. My mom still makes them today at Christmas time.
Provided by Kimi Gaines
Categories Cookies
Time 25m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 375F. Lightly grease baking sheets.
- 2. In mixer combine butter, eggs, sugar & vanilla; beat until fluffy. Add to egg mixture the sour cream. Mix well. In a bowl combine flour, salt, baking powder and baking soda. Mix in slow till combined well. Stir in raisins. Refrigerate for 1 hr.
- 3. Drop by teaspoonfuls 2 inches apart. Bake for 10-12 minutes. Remove to wire racks to cool. ***optional to sprinkle cinnamon sugar when you remove from oven. Mom never did that..she always kept them plain.
RAISIN SOUR CREAM BARS
Very moist, filled bars.
Provided by Prudence N.
Categories Desserts Cookies Fruit Cookie Recipes Raisin
Yield 30
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Grease and flour 9 x 13 inch pan.
- Cook first six ingredients over low heat until well blended. Set aside to cool.
- In a separate bowl, mix together brown sugar, oatmeal, baking soda, butter, flour and salt until crumbly. Press half of mixture into pan.
- Pour cooked mixture over crust and crumble the other half of crust over the top.
- Bake for 20 minutes.
Nutrition Facts : Calories 215.8 calories, Carbohydrate 31.5 g, Cholesterol 39.9 mg, Fat 9.5 g, Fiber 1.1 g, Protein 2.7 g, SaturatedFat 5.6 g, Sodium 141 mg, Sugar 19.6 g
HEIRLOOM SOUR CREAM RAISIN COOKIES
Ok, I don't like raisins. That said, have to post as this was a recipe from my grandmother beloved by all the family (except me). Times and yield approximate.
Provided by charlie 5
Categories Dessert
Time 50m
Yield 1 batch
Number Of Ingredients 11
Steps:
- Cream the butter and sugar together. Add the milk, eggs, baking soda and baking powder. Gradually mix in the flour so it will easily roll out. Roll about 1/4" thick, cut out with glass dipped in flour to about 2" circles.
- For the raisin filling, place the sugar and cornstarch in a saucepan and stir in the water and raisins. Cook over medium heat until thick and bubbly. Cool.
- Place 1 t raisin filling on top of each dough circle. Cover each with another dough circle. Press edges together with fork tines dipped in flour.
- Bake in a 350°F oven until lightly browned.
Nutrition Facts : Calories 6023.6, Fat 117.4, SaturatedFat 67.1, Cholesterol 691.4, Sodium 2562.9, Carbohydrate 1176.8, Fiber 27.7, Sugar 636.6, Protein 94.9
SOUR CREAM RAISIN SQUARES
My aunt shared this recipe with me, and my family has always enjoyed it. I love to make these bars for friends who visit or give them away as gifts.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, cream the butter and brown sugar until light and fluffy. Combine the flour, oats, baking powder, baking soda and salt; gradually add to creamed mixture (mixture will be crumbly). , Set aside 2 cups; pat remaining crumbs into a greased 13-in. x 9-in. baking pan. Bake at 350° for 15 minutes. Cool., Meanwhile, in a small saucepan, combine filling ingredients. Bring to a boil; cook and stir for 5-8 minutes. Pour over crust; sprinkle with reserved crumbs. Bake 15 minutes longer.
Nutrition Facts : Calories 414 calories, Fat 19g fat (11g saturated fat), Cholesterol 104mg cholesterol, Sodium 262mg sodium, Carbohydrate 57g carbohydrate (36g sugars, Fiber 2g fiber), Protein 5g protein.
SOUR CREAM RAISIN BARS
I got this when I attended a bible school in Rocky Mount, VA. One of my fellow students passed it on to me, after I begged her for it. I have made these numerous times, and they are always great. Beware, if you don't like raisins, you won't like this. It has TONS of raisins in it. Also, I had to guess at how many servings this made, I can't remember.
Provided by TexasKelly
Categories Bar Cookie
Time 52m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Raisins Cover raisins with water.
- Boil, drain& set aside.
- Cream brown sugar,& margarine.
- Add oatmeal, flour,& baking soda.
- Do not add raisins.
- Place half of mixture in a 9 x 13 inch pan, sprayed with cooking spray.
- Bake at 350 for 7 minutes.
- In a heavy saucepan, combine eggs, sour cream, cornstarch, salt,& sugar.
- Cook, stirring constantly, till thick.
- Add drained raisins.
- Pour this whole mixture over the crust previously baked.
- Sprinkle remaining half of crust mixture over the top, for a crumb topping.
- Bake at 375 for 30 minutes.
Nutrition Facts : Calories 262.7, Fat 11.4, SaturatedFat 3.4, Cholesterol 19.4, Sodium 182.6, Carbohydrate 38.7, Fiber 1.3, Sugar 24.4, Protein 3.2
GRANDMA'S SOUR CREAM RAISIN PIE
The aroma of this pie baking in my farm kitchen oven reminds me of my dear grandma who made this pretty pie for special occasions. -Beverly Medalen, Willow City, North Dakota
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a small saucepan, place raisins and enough water to cover; bring to a boil. Remove from the heat; set aside. , In a large saucepan, combine the sugar, cornstarch, salt, cloves and cinnamon. Stir in sour cream and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat., Drain raisins, reserving 1/2 cup liquid. Gently stir liquid into filling. Add raisins, and nuts if desired. Pour into pie shell. , For meringue, in a small bowl, beat egg whites and salt on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edge to crust. , Bake at 350° for 15 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories 381 calories, Fat 15g fat (7g saturated fat), Cholesterol 82mg cholesterol, Sodium 253mg sodium, Carbohydrate 58g carbohydrate (40g sugars, Fiber 1g fiber), Protein 5g protein.
RAISIN-FILLED COOKIES
Our family has been making these flavorful cookies for years and years. We love the sweet raisin filling hidden in each cookie. &Mdash; Barbara Noel, Junction City, Kansas
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 3-1/2 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, cream sugars and butter. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda, salt and nutmeg; add to creamed mixture alternately with buttermilk. Cover and refrigerate until easy to handle. , For filling, in a saucepan, combine the cornstarch, flour and brown sugar. Stir in water until smooth. Add raisins. Bring to a boil over medium heat; cook and stir and cook for 3 minutes or until thickened. Cool. , On a floured surface, roll out dough into 1/8-in. thickness. Cut with floured 3-in.-round cookie cutters. Spoon 2 teaspoons filling on top of half the circles and top each with another circle. Pinch edges together and cut slit in top. , Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-13 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 351 calories, Fat 10g fat (6g saturated fat), Cholesterol 54mg cholesterol, Sodium 245mg sodium, Carbohydrate 62g carbohydrate (37g sugars, Fiber 1g fiber), Protein 5g protein.
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