SNOW-CAPPED SOUR CREAM DROPS
Mouth-watering sour cream cookies filled with cranberries, chocolate and pecans
Provided by ReadySetEat
Categories Dessert
Time 2h10m
Yield 27
Number Of Ingredients 15
Steps:
- Cookies: Stir together flour, baking soda and salt in medium bowl; set aside. Beat Fleischmann's and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; beat just until blended. Gradually add flour mixture alternately with sour cream, beating on low speed after each addition just until blended. Stir in cranberries, white morsels, chocolate morsels and pecans. Cover and chill at least 1 hour.
- Preheat oven to 375°F. Spray baking sheets with cooking spray. Drop dough by rounded teaspoons, 2 inches apart, onto baking sheets. Bake 8 to 10 minutes or until centers of cookies are set and edges are browned lightly. Cool on baking sheets 1 minute; transfer to wire racks. Cool completely.
- Glaze: Place confectioners' sugar in small bowl. Add milk, a few teaspoons at a time, stirring constantly until glaze is of desired consistency. Spread a little glaze on top of each cookie. Let stand until glaze is set.
Nutrition Facts : @id https, Calories 204 calories
SOUR CREAM DROPS
MY MOTHER is an excellent baker, and this is her recipe. Whether Mom makes these cookies or I do, they always disappear quickly. Friends rave about them and often ask me to bring them to get-togethers. My young children enjoy all kinds of cookies, but these are their favorites. -Tracy Betzler, Reston, Virginia
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in the egg, sour cream and vanilla. Combine the flour, baking soda, baking powder and salt; add to the creamed mixture and mix well. Chill for at least 1 hour. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 425° for 7-8 minutes or until lightly browned. Remove to wire racks to cool. , For frosting, melt butter in a saucepan until golden brown; stir in confectioners' sugar, vanilla and enough water to reach a spreading consistency. Frost cooled cookies.
Nutrition Facts : Calories 80 calories, Fat 3g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 44mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
SNOW-CAPPED CHOCOLATE DROPS
Steps:
- HEAT oven to 350 degrees F.
- COMBINE flour, baking soda and salt in bowl of electric mixer. Add egg, brown sugar, shortening, cherry liquid and chocolate. Blend well at low speed. Stir in walnuts and cherries. Drop by rounded teaspoons onto ungreased cookie sheets.
- BAKE 10 to 12 minutes. Cool on racks.
- FROST each cooled cookie with 1 teaspoon marshmallow creme.
SNOW-CAPPED SOUR CREAM DROPS
Mouth-watering sour cream cookies filled with cranberries, chocolate and pecans.
Provided by Pam Cooking Spray
Categories Trusted Brands
Time 2h10m
Yield 27
Number Of Ingredients 15
Steps:
- Cookies: Preheat oven to 375 degrees F. Spray baking sheets with cooking spray; set aside. Combine flour, baking soda and salt in medium bowl; set aside. Beat Fleischmann's and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; beat just until blended. Gradually add flour mixture alternately with sour cream, beating on low speed after each addition just until blended. Stir in cranberries, white morsels, chocolate morsels and pecans. Cover and chill at least 1 hour.
- Drop dough by rounded teaspoons, 2 inches apart, onto prepared baking sheets. Bake 8 to 10 minutes or until centers of cookies are set and edges are browned lightly. Cool on baking sheets 1 minute; transfer to wire racks. Cool completely.
- Glaze: Place confectioners' sugar in small bowl. Add milk, a few teaspoons at a time, until glaze is of desired consistency, stirring constantly. Spread a little glaze on top of each cookie. Let stand until glaze is set.
Nutrition Facts : Calories 208.6 calories, Carbohydrate 29.7 g, Cholesterol 9.8 mg, Fat 9.8 g, Fiber 1 g, Protein 2 g, SaturatedFat 3.3 g, Sodium 89.8 mg, Sugar 22 g
SNOW-CAPPED SOUR CREAM DROPS
Mouth-watering sour cream cookies filled with cranberries, chocolate and pecans.
Provided by Pam Cooking Spray
Categories Trusted Brands
Time 2h10m
Yield 27
Number Of Ingredients 15
Steps:
- Cookies: Preheat oven to 375 degrees F. Spray baking sheets with cooking spray; set aside. Combine flour, baking soda and salt in medium bowl; set aside. Beat Fleischmann's and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; beat just until blended. Gradually add flour mixture alternately with sour cream, beating on low speed after each addition just until blended. Stir in cranberries, white morsels, chocolate morsels and pecans. Cover and chill at least 1 hour.
- Drop dough by rounded teaspoons, 2 inches apart, onto prepared baking sheets. Bake 8 to 10 minutes or until centers of cookies are set and edges are browned lightly. Cool on baking sheets 1 minute; transfer to wire racks. Cool completely.
- Glaze: Place confectioners' sugar in small bowl. Add milk, a few teaspoons at a time, until glaze is of desired consistency, stirring constantly. Spread a little glaze on top of each cookie. Let stand until glaze is set.
Nutrition Facts : Calories 208.6 calories, Carbohydrate 29.7 g, Cholesterol 9.8 mg, Fat 9.8 g, Fiber 1 g, Protein 2 g, SaturatedFat 3.3 g, Sodium 89.8 mg, Sugar 22 g
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