-
-
My review
Banny's Southern Cream Cookies
LindaK
"These cookies travel and freeze well."
Added to shopping list.
Go to shopping list.
Ingredients
servings 128 calsOriginal recipe yields 60 servings (4 to 5 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
- 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
Per Serving: 128 calories; 6.4 g fat; 15.8 g carbohydrates; 2.3 g protein; 11 mg cholesterol; 79 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 9Most helpful
Most positive
Least positive
Newest
2/10/2002
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)
4/5/2007
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...
12/11/2001
Easy to make very moist. Found it easier to roll balls in sugar with cinnamon than to use a small glass.
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, b...
9/9/2009
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.
8/17/2009
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 f...
6/29/2008
These were very moist but seemed a little bland to me. In the right setting, however, with coffee it might be just right.
4/15/2011
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 ...
10/12/2009
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 h...