We bought sour cream for something we were going to make for dinner but didn’t end up using it. In such cases, I head for Google to see what “sour cream cookies” will produce. Here is the recipe I chose. When I took them to the emergency department, they were rapidly consumed. Pat, a clerk, said they were the best I ever made. They were not my favorite. I am more into chewy than soft and cakey. These are really soft and cakey. Oh, and I don’t care much for the nuts, even when finely chopped.
½ cup butter, at room temperature
1 cup brown sugar, packed
2 large eggs, beaten
2/3 cup sour cream
1 teaspoon vanilla extract
2 cup all-purpose flour
½ tsp. salt
¼ tsp. baking soda
½ tsp. nutmeg
1 cup chopped dates
1 cup chopped walnuts (I used pecans and did them very fine in the food processor.)
1. Heat oven to 375 degrees.
2. Cream butter and sugar until light and fluffy.
3. Blend in eggs, sour cream and vanilla.
4. Combine flour, salt, baking soda and nutmeg, mixing well. Stir into creamed mixture.
5. Gently stir in dates and nuts.
6. Scoop into 2 tablespoon-sized balls onto ungreased cookie sheets or sheets lined with parchment.
7. Bake for 10 to 12 minutes or until golden brown.
5. Cool about 5 minutes on cookie sheet and then remove with a spatula. They will be soft.
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