When I started my cookie making odyssey a month or so ago I made 18 different kinds, all but just a few were recipes that were new to me. Some weren’t so great (and you’ll never have to hear about those) but I received the most requests for this recipe. I got this recipe from allrecipes.com and absolutely loved it!!
Banny’s Southern Cream Cookies
1 c. shortening
2 c. sugar
1 tsp. vanilla
1 c. sour cream
5 c. flour
1 tsp. salt
3 tsp. baking powder
1/2 tsp. baking soda
1.5 c. chopped walnuts
3 Tbsp. sugar
1 tsp. cinnamon
Preheat oven to 350, lightly grease baking sheets.
Cream the shortening w/ 2 cups sugar until light and fluffy, beat in the eggs, vanilla and sour cream mixing well.
Stir in the flour, salt, baking powder and baking soda to make a stiff dough. Add the walnuts.
Drop by teaspoonfuls onto prepared sheet. Mix the 3 Tbsp. sugar with the 1 tsp. cinnamon. Grease the bottom of a small glass and dip it into the cinnamon and sugar and gently press the cookies to flatten the balls slightly.
Bake for 10 to 15 minutes until centers are done.
These are amazing, delicate, not overly sweet and very yummy. The recipe actually calls for black walnuts but I couldn’t find any so I just used regular chopped walnuts. Also, I did not grease my cookie sheets, I have good non-stick pans. These barely spread out so you can crowd the pan. I used my small scoop and baked them for 11 minutes.