Reviewed: Apr. 11, 2011

Made these for dessert and they were AMAZING. I made the following alterations: I used whole wheat flour, half the amount of pecans, craisins instead of raisins, fat free sour cream, and margarine instead of butter. Their texture right out of the oven was reminiscent of cornbread and naturally sweet - and I used the frosting from this site and it tied the whole experience together. I will definitely be making these again. Next time though I will be using good old fattening regular sour cream and lots more craisins.

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Reviewer:

Kanri

Reviewed: Mar. 20, 2011

I only thing I changed about this recipe was I used whole wheat flour, didn't use pecans or raisins. But I did use different mix ins. I added some oatmeal, chocolate chips, and peanut butter chips to half the batch and cinnamon chips to the other half. These cookies were cake like and I found them to be more than sweet enough plain. This is a great base recipe for those whole like cake cookies. These stay super moist.

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Reviewer:

Dancing Queen

Cooking Level: Intermediate

Home Town: Fresno, California, USA

Reviewed: Dec. 18, 2010

These are definately more of a "biscuit" (with a hint of sweetnest) than a cookie. My family liked them alot though. The only problem I had was with them burning so I turned the oven down to 325 and did not grease the cookie sheet (used a non stick) and they came out great! I strongly suggest icing them, the extra little bit of sweetness makes them that much tastier!!

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Reviewer:

shannon072

Reviewed: Nov. 17, 2008

These were inedible.

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Reviewer:

Paige

Cooking Level: Intermediate

Home Town: Bordentown, New Jersey, USA

Living In: Ewing, New Jersey, USA

Reviewed: May 19, 2008

Yum-yum, five stars! They are kind of like a scone, as another reviewer said but that's fine they go great with a cup of coffee! And the Icing for Sour Cream Cookies from this site really makes the difference!

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Reviewer:

ChanaLeah

Home Town: Bristol, Illinois, USA

Living In: Philadelphia, Pennsylvania, USA

Reviewed: 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!

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Reviewer:

Pam-3BoysMama

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

Reviewed: Apr. 6, 2008

Great recipe, it's a keeper in our house.

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Reviewer:

Joanne

Reviewed: Dec. 9, 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!

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Reviewer:

BOBBIE RENO

Reviewed: Jan. 14, 2007

Pretty much the only reason why I made these cookies was because my name is also Celeste, so I was excited to find someone else with that name! And, well, the cookies - they were great! I will defintely make these again!

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Reviewer:

CookinginFL

Cooking Level: Expert

Reviewed: 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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