1 cup shortening (I always use butter; Grandma did)
2 cups sugar (it says you may use brown; I never do)
Cream together thoroughly
2 tsp. lemon flavoring (I have never used this; it would change the
flavor, but probably be nice; I use vanilla)
Add to butter/sugar; beating until fluffy
5 1/2 cups flour
2 tsp baking soda
1 tsp. cream of tartar
1 tsp. salt
1 cup thick sour cream
Sift dry ingredients together and add alternately with cream - really,
really important that you sift well.
Chill dough in refrigerator overnight. Use spoon and roll into balls.
Drop onto greased cookie sheet and bake at 350 for 8 - 10 min. You
can roll in colored sugar, or sprinkle RIGHT as cookies comes out of
oven. My Grandma always said to test the cookies for "doneness" by
touching them with finger and they should "spring" back. Don't
overbake. They are better if not overbaked.
Recipe from my good friend Christa, who also provided all the commentary.
WHAT I CHANGED:
- Surprisingly, nothing. I used all the suggestions in parentheses, though.
- Oh, wait. I did try to Chill the dough for just a few hours, and that didn't work out so well. It really wasn't firm enough. I had kids doing the rolling in sugar, and it was an absolute mess. The next day was better.
- The recipe is really important. I don't know this from screwing up the recipe (how I normally know), but Christa told me that the ingredient HAVE to be sifted or it doesn't come out correctly.
- Sifters are really cheap at Wal-Mart. $5. I use it a lot now.
- These cookies are pretty good even if you overcook them a bit. They are better when done perfectly, but still godd when overcooked.
Bill: Really, really likes them. He especially likes them in the large decorative sugars.
Emma: It's a cookie. Duh.
Georgia: See Emma's response.
Me: I really like these a lot. I'm a big fan of soft cookies. so these are wonderful for me. And they're not too sweet. Normally that would be a downer for a cookie with me, but in this case, it's terrific.
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