Sour Cream Cookies II Recipe -
Sour Cream Cookies II Recipe

Sour Cream Cookies II

Recipe by  

"These are delicious cookies that my mother made at Christmas, but are good anytime. Try making them using pecans, but any nuts will do. I like them with a cup of coffee. Top these cookies with icing."

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings


  1. In a medium bowl, cream together the shortening, sugar, eggs, and vanilla until smooth. Then stir in the sour cream. Sift together the flour, salt, baking powder, and baking soda; stir into the creamed mixture. Finally, stir in the pecans and raisins. Cover dough and refrigerate for 1/2 hour.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheet.
  3. Drop dough by teaspoonfuls onto a cookie sheet. Bake for 15 to 20 minutes. When cooled ice the cookies.
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Reviews More Reviews

Most Helpful Positive Review
Jun 09, 2007

These are a great cookie both for those who prefer a less-sweet version (as-is), and for those who like sweet (iced with Icing for Sour Cream Cookies on this site). I agree that they are almost like little scones (not a moist cookie, and they don't spread). I found that they cooked in much less time than noted - my oven temp is accurate, and 13 minutes was plenty, so watch carefully. Love that they're packed full of nuts, and I used golden raisins in my version - a little more subtle flavor. Will definitely make again.

Most Helpful Critical Review
Jan 12, 2009

These were inedible.


22 Ratings

Dec 09, 2007

This is an excellent recipe. I baked these for a party and the cookies were a hit! The icing recipe for these cookies is excellent,too! Thank you, Celeste for a great recipe!

Dec 11, 2002

I baked several kinds of cookies this year and these were by far the easiest to prepare and the best tasting, be sure to use the sour cream icing.

Apr 13, 2008

These are easy to prepare and very tasty. I do wonder about the one teaspoon size cookies, however. I used my 1 Tablespoon cookie scoop and made 50 cookies. They baked in about 18 minutes at 350 (my oven is accurate). Instead of greasing the cookie sheet, try using parchment paper. Just throw it out when finished and clean-up is a snap!

Dec 02, 2005

I mistakenly bought light sour cream and the cookies turned out fine. Wouldn't know I used the light in them. I made the first turn plain because I was afraid they wouldn't be any good and didn't want to waste my pecans and raisins. Hubby said to add the rest as the cookies were fine. So the last few batches we had pecans and raisins in them and used the icing that goes with the cookies. Thought the icing would be too sweet as I didn't even use all the sugar in it but because the cookies aren't sweet, the icing went well with them, though we used it sparingly.

Jul 31, 2006

My family has been making these for Christmas for over 40 years. They are always a crowd pleaser, and even the naysayers who dont like sour cream love them. They freeze well too. We have never iced ours though, will have to try that and we have never added nuts or raisins. I am not sure why, as it sounds delightful, but almost always add a bit of extra sugar and vanilla, as I like mine sweeter. The lumpy shape is a nice contrast to the typical "Cut out" cookie...

Jan 10, 2007

I have made these cookies for Christmas and I know that I will be making these at any time of the year! These are a wonderful little cookie. Not to sweet but very moist. They turned out to be a favorite! Instead of using the icing, I chopped walnuts, and mixed them with sugar and cinnamon and put them on top before baking, and it was great!


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  • Calories
  • 352 kcal
  • 18%
  • Carbohydrates
  • 45.8 g
  • 15%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 17.9 g
  • 28%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 4.8 g
  • 10%
  • Sodium
  • 170 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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