Time 30m Yield 2-1/2 dozen. Number Of Ingredients 14 Steps:
In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in the egg, sour cream and vanilla. Combine the flour, baking soda, baking powder and salt; add to the creamed mixture and mix well. Chill for at least 1 hour. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 425° for 7-8 minutes or until lightly browned. Remove to wire racks to cool. , For frosting, melt butter in a saucepan until golden brown; stir in confectioners’ sugar, vanilla and enough water to reach a spreading consistency. Frost cooled cookies.
Time 30m Yield 6 dozen. Number Of Ingredients 14 Steps:
In a large bowl, cream the butter and sugars until light and fluffy. Beat in the eggs, sour cream and vanilla. Combine the flour, salt, cinnamon, baking soda and cloves; gradually add to creamed mixture and mix well. Stir in the dates, nuts and cherries., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks. Store in an airtight container with waxed paper between layers.
Time 30m Yield 30 cookies, 15 serving(s) Number Of Ingredients 12 Steps:
Mix together:. Shortening, granular sugar & eggs. Stir in:. Sour cream and vanilla. Sift together & stir in: (an electric mixer may be used). Flour, soda, baing powder and salt until well mixed. Chill in refridgerator for at least 1 hour. Drop rounded spoonfuls about 2" apart on parchment paper lined cookie sheets (trust me, this is crucial) Bake in preheated oven at 400 degrees for 8-10 minutes or, when touched lightly with finger, almost no imprint remains. Icing: (Icing lovers may want to double, I recomend it!). While cookies are cooling, melt butter and boil until golden brown, but not dark brown! Remove from stovetop. Blend in powdered sugar gradually. Stir in vanilla and 1-2 tbsp of hot tap water until icing is smooth and creamy looking. Spread on cookies with butter knife. You may want to use different food colorings to suit the holiday/occation.
Time 32m Yield 3 dozen Number Of Ingredients 11 Steps:
Cream butter and sugar until light and fluffy. Blend in eggs, sour cream and vanilla. Combine flour, salt, baking soda and nutmeg, mixing well. Stir into creamed mixture. Gently stir in dates and nuts. Drop by teaspoonfuls onto ungreased cookie sheets. Bake at 375 degrees for 10 to 12 minutes or until golden brown. Cool 5 minute then remove from cookie sheet.
More about “sour cream date drops recipes”
Time 1h45m Yield 48 Number Of Ingredients 13 Steps:
Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets or line with parchment paper. Stuff a split piece of pecan half into each date. Beat 6 tablespoons butter and brown sugar in a mixing bowl until creamy; beat egg yolks into mixture until thoroughly combined. Whisk flour, baking soda, and baking powder together in a separate bowl and gradually mix into moist ingredients, alternating with sour cream. Stir dates into dough to coat and use 2 tablespoons to pick up 1 date plus enough dough to cover. Drop dough and date onto prepared baking sheet; use the 2 spoons to shape dough around each date to cover. Bake in the preheated oven until cookie is golden brown, 7 to 9 minutes. Cool. Melt 6 tablespoons butter in a saucepan and heat until butter is golden brown in color and gives off a nutty fragrance, about 2 minutes. Stir confectioners’ sugar, vanilla extract, and milk into hot butter and mix until frosting is smooth. Working quickly, spread warm frosting onto each date cookie. Frosting will set quickly and become hard to spread as it cools.
