Banny's Southern Cream Cookies
Submitted by sunflower13183
Old-fashioned Southern sour cream cookies with chopped walnuts and a cinnamon-sugar crunch. Soft, cakey, and perfect for cookie swaps, these drop cookies freeze beautifully and make 3 dozen in just 30 minutes.
YIELD
3 dozenPREP
15 minCOOK
15 minREADY
30 minWell now, these right here are the kind of cookies your grandma kept in a tin on the counter and you’d sneak one every time you walked by.
Sour cream keeps the dough soft and cakey, while chopped walnuts add a satisfying crunch in every bite.
The real magic? Pressing each cookie with a cinnamon-sugar coated glass gives them a gorgeous crackled top that smells like pure Southern hospitality.
They travel like a dream and freeze even better, so go ahead and make the full three dozen.
Pro Tips
- Chill the dough 15 minutes if it’s too sticky to drop cleanly from a spoon
- Don’t skip greasing the glass bottom between presses for clean cinnamon-sugar tops
- Swap walnuts for pecans if you want to go full Southern
- Pull them from the oven when the edges are set but centers still look slightly underdone; they’ll firm up as they cool
Ingredients
Directions
Cream together the shortening and sugar.
Add the eggs, vanilla and sour cream; mix well.
Stir in the flour, salt, baking powder and baking soda to make a stiff dough.
Add chopped nuts.
Drop by teaspoonsful onto greased cookie sheet.
Mix 3 tablespoons sugar and 1 teaspoon cinnamon in a saucer.
Grease the bottom of a jelly glass.
Dip into the cinnamon/sugar and gently press the cookies to flatten the balls of dough.
Bake at 350℉ (180℃) F for 10 to 15 minutes or until centers are done.
These cookies travel and freeze well.
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