Rating: 4.5 stars
12 Ratings
  • 5 star values: 7
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

These cookies travel and freeze well.

Gallery

Recipe Summary

Servings:
60
Yield:
4 to 5 dozen
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; protein 2.3g; carbohydrates 15.8g; fat 6.4g; cholesterol 11mg; sodium 79.4mg. Full Nutrition
Advertisement