Grandma Millie's Sour Cream Cookies
I have tried and tried to get these right and never have. Aunt Chris says Grandma used sour milk to make them but that isn't in the recipe. Good luck!!
I have tried and tried to get these right and never have. Aunt Chris says Grandma used sour milk to make them but that isn't in the recipe. Good luck!!
- Carbohydrate 16.2263675932321 g
- Cholesterol 14.7747381717831 mg
- Fat 6.66597417446848 g
- Fiber 0.696592604542336 g
- Protein 2.76281375076306 g
- Saturated Fat 2.68194835247204 g
- Serving Size 1 1 Serving (46g)
- Sodium 1731.28994444698 mg
- Sugar 15.5297749886898 g
- Trans Fat 0.424488276319698 g
- Calories 137 calories
Step-by-step
- Mix all together.
- Use 1/2 egg white-whip up to spread on cookie and decorate as you like.
- Don't overbake.
- Test with finger.
Operating without a specific oven temperature in the original instructions requires relying on standard baking science for rich drop or rolled cookies, typically yielding the best texture at 375 degrees Fahrenheit. Shortening provides a high melting point that prevents excessive spreading, resulting in a cake-like interior rather than a crisp snap. Combining baking soda directly with the sour cream creates an immediate acid-base reaction, releasing carbon dioxide bubbles that lighten the dense flour structure. Incorporating a half cup of sour cream introduces lactic acid, which tenderizes gluten strands and yields a notably moist crumb. Dissolving two cups of sugar into the fat and eggs demands thorough creaming to incorporate air pockets, which assist the chemical leavening agents during baking. Test the doneness by pressing a fingertip gently against the center; the surface should spring back slightly without leaving an indentation. Pull the pans from the oven before the edges turn deeply golden to preserve the soft interior texture. Cool the baked batches completely on wire racks for twenty minutes before applying any glaze to prevent the topping from melting. Pairing these rich, tender sweets with bitter beverages provides a necessary contrast to the high sugar content. Serve them alongside robust black coffee, unsweetened iced tea, or tart citrus-infused sparkling water to cut through the heavy fat profile. For storage, keep the baked treats in an airtight container at room temperature for up to three days with a slice of white bread inserted to maintain moisture levels. Alternatively, freeze the unbaked cutouts on parchment-lined trays for up to two months, baking them straight from frozen by adding two extra minutes to the total time.
