Granny Rector's Sour Cream Sugar Cookies

These cookies are very versatile and taste wonderful with different flavorings as well.   My favorite memories of these cookies were enjoying them while visiting my Great-grannie Rector.  She used a bottom of a glass mug that had a sea shell pattern to press the cookies, so the had a bit of decoration.  As a rolled cookie, they hold their form and stay soft and moist when stored in a zip-top bag.


1/2 cup shortening
1 cup sugar
1 egg
1 tsp vanilla
1/2 cup sour cream
-cream shortening and sugar, add egg and vanilla. Beat for 2 min to combine. Then add sour cream.

Sift together:
3 3/4 cups flour (add 1 cup more for roll out)
1 tsp soda
1/2 tsp salt

Add dry ingredients slowly to the wet, mix to combine.  If wanting a stiffer dough to roll out, add a cup more of flour.  (It may take a bit more, but safe some to for when you roll them out.)

For drop cookies, I use a #20 disher.  I drop the dough into a bowl of sugar, roll the dough ball in sugar prior to placing on the cookie sheet.  Since I am coating the cookies in sugar, I like to use parchment paper or a Sil-pat mat to prevent the cookies from sticking and burning.

Bake at 350 for 10 -12 min.   Remove promptly from pan to cooling rack.