Friday, September 21, 2018

Sour Cream Brown Sugar Cookies (1950)

  • 4-1/2 cups cake flour
  • 2 cups thick sour cream
  • 2 eggs, well beaten
  • 1-1/3 cups brown sugar
  • 1 cup shortening
  • 3 tspns baking powder
  • 1 tspn baking soda
  • 1/2 tspn salt
  • 1/2 tspn nutmeg
  • 1/2 tspn allspice
  • 1 cup chopped nuts
  • 1 cup raisins or chopped dates
Sift and mix the dry ingredients. Cut in shortening very fine as for pastry. 

Beat eggs and add to the sour cream. Add sifted brown sugar to the sour cream, and combine with the dry ingredients. Add fruit and chopped nuts.

Drop by teaspoons onto a greased cookie sheet, and bake in moderate oven 350 degrees, 16 minutes. Makes 7 dozen 2-1/2-inch cookies.

More "Lost" Culinary Arts Institute Recipes
Strawberry Coffee Cake (1971)
Classic Coffee Divinity Candy (1969)

(Origin - "Norge Binding of the Culinary Arts Institute Encyclopedia Cookbook" published by the Culinary Arts Institute, 1950.)

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