These cookies travel and freeze well.

Advertisement

Ingredients

60
Original recipe yields 60 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.

    Advertisement
  • Cream the shortening with 2 cups of the white sugar until light and fluffy. Beat in the eggs, vanilla and sour cream; mixing well.

  • Stir in the flour, salt, baking powder and baking soda into the shortening mixture to make a stiff dough. Add the chopped black walnuts.

  • Drop teaspoonfuls of dough onto the prepared baking sheets. Mix the 3 tablespoons with the ground cinnamon. Grease the bottom of a small glass. Dip it into the cinnamon-sugar mixture and gently press the cookies to flatten the balls of dough slightly.

  • Bake at 350 degrees F (175 degrees C) for 10 to 15 minutes or until centers are done.

Nutrition Facts

128 calories; 6.4 g total fat; 11 mg cholesterol; 79 mg sodium. 15.8 g carbohydrates; 2.3 g protein; Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/19/2003
Tastes a lot like snickerdoodles with a twist. I too rolled them in the sugar/cinnamon mix. Very tasty with a nice texture. (sour cream taste not apparent) Read More
(7)
12 Ratings
  • 5 star values: 7
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/19/2003
Tastes a lot like snickerdoodles with a twist. I too rolled them in the sugar/cinnamon mix. Very tasty with a nice texture. (sour cream taste not apparent) Read More
(7)
Rating: 4 stars
05/19/2003
Tastes a lot like snickerdoodles with a twist. I too rolled them in the sugar/cinnamon mix. Very tasty with a nice texture. (sour cream taste not apparent) Read More
(7)
Rating: 4 stars
04/05/2007
I like how this cookie stayed so soft puffy and moist. The dough is super versatile. I left out the walnuts and made small rounded teaspoon sized cookies with cinnamon on top as snickerdoodles and then also baked a batch of larger rounded-Tablespoon sized cookies which made amazing big thick fluffy soft sugar cookies just perfect for icing. The kids loved these. Read More
(6)
Advertisement
Rating: 5 stars
05/19/2003
Easy to make very moist. Found it easier to roll balls in sugar with cinnamon than to use a small glass. Read More
(6)
Rating: 4 stars
06/29/2008
These were very moist but seemed a little bland to me. In the right setting however with coffee it might be just right. Read More
(2)
Rating: 4 stars
08/18/2009
I used butter and they turned out almost like a mini-scone. Really yummy and not too too sweet. I made a quick icing from confectioners sugar and fresh lemon juice and drizzled it over them for a little "kick." I think I may add dried fruit to the next batch I cook up. Thanks! Read More
(2)
Advertisement
Rating: 5 stars
09/09/2009
My family loves these cookies! I make them when the weather gets cool and they are usually eaten within a few days. I use pecans or walnuts. But pine nuts will be the next batch. Read More
(2)
Rating: 5 stars
10/14/2010
This is one of my favorite cookies of all time! It is not too sweet - a perfect coffee/tea cookie. The only thing I do differently from the recipe is substitute pecans for the black walnuts but that's just because I prefer pecans. This is also an extremely versatile cookie dough - experiment with different nuts currants dates chocolate whatever. Read More
(2)
Rating: 5 stars
10/13/2009
These are a little to bland as is so I added chocolate chips and skipped the cinnamon-sugar step (although I'm sure that would be good too). They were THE BEST chocolate chip cookies I've ever had! Read More
(1)
Rating: 5 stars
04/15/2011
I used all butter in place of shortening. These really are the most soft and pillow-y cookies ever. I think they'd be good with some spices in the dough in addition to the cinnamon and sugar on top. Read More
(1)