Grandma Lulu's Sour Cream Cookies

2
Guinevere Murphy 0

"These were my favorite cookies as a child. Grandma always had a fresh batch ready and waiting for our visits. Unfortunately, she didn't write the recipe down, but after many yummy iterations, this is as close as I can get. Drizzle cookies with sugar cookie glaze."
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Ingredients

25 m servings 74 cals
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Original recipe yields 48 servings

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Nutrition

  • Calories:
  • 74 kcal
  • 4%
  • Fat:
  • 3.4 g
  • 5%
  • Carbs:
  • 9.7g
  • 3%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 53 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C). Grease baking sheets.
  2. Beat shortening and sugar with an electric mixer in a large bowl until smooth. Beat 1 egg into the shortening mixture until completely blended. Add the second egg and vanilla to shortening mixture; beat to combine.
  3. Stir flour, baking powder, baking soda, salt, and nutmeg together in a bowl; beat into the shortening mixture in small amounts, alternately with the sour cream. Blend water into the dough.
  4. Drop dough by tablespoonful onto prepared baking sheets.
  5. Bake in the preheated oven until the edges are golden, 6 to 7 minutes. Cool cookies on the baking sheets for 1 minute before removing to a wire rack to cool completely.

Reviews

2

It's a divine version of old-fashioned tea cakes and so delicious! Thanks, Guinevere and Grandma Lulu.

The taste is good,but not pleased with instructions. Would recommend using a piping bag or a baggie with the corner cut off.