Sour Cream Date Drops Recipes

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.

Steps:

• In a large bowl, cream the butter and sugars until light and fluffy. Beat in the eggs, sour cream and vanilla. Combine the flour, salt, cinnamon, baking soda and cloves; gradually add to creamed mixture and mix well. Stir in the dates, nuts and cherries., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks. Store in an airtight container with waxed paper between layers.

Steps:

• Cream butter and sugar until light and fluffy.
• Blend in eggs, sour cream and vanilla.
• Combine flour, salt, baking soda and nutmeg, mixing well. Stir into creamed mixture. Gently stir in dates and nuts.
• Drop by teaspoonfuls onto ungreased cookie sheets. Bake at 375 degrees for 10 to 12 minutes or until golden brown.
• Cool 5 minute then remove from cookie sheet.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets.
• Sift flour, baking powder, baking soda, salt, and nutmeg together into a bowl.
• Beat 1 1/2 cups sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, beating well after each addition; blend in sour cream and lemon extract. Gradually stir flour mixture into creamed butter mixture until dough is combined.
• Drop dough by rounded tablespoons, about 3 inches apart, onto the prepared baking sheets.
• Bake in the preheated oven until golden brown around the edges, about 4 minutes. Sprinkle 1 tablespoon sugar over cookies; top with walnuts and raisins. Continue baking until bottoms of cookies begin to brown, 3 to 4 minutes more. Transfer cookies to a wire rack to cool completely.

Steps:

• Cream the butter and sugar together till fluffy. Add eggs, spice mix, baking soda and salt. Mix very well. Add 1 cup of the flour, mix well, then add all of the sour cream, then the other 1 cup of flour. Mix very well again, scraping sides and bottom of bowl. Stir in vanilla, nuts and chopped dates. Bake on greased cookie sheets at 375 degrees for 10 min approximately. You want them soft and moist. Do not overbake. Let cookies cool while making frosting.
• Using a heavy bottom pan, melt the 1 stick of real butter. Let this simmer slowly on medium heat till it becomes nutty brown, and smells sort of like nuts. If it burns, you must start over. Nothing can save burnt butter!
• When butter is browned, add the cream and let it bubble a min or so. Dump this mixture over 3 cups of powdered sugar in a bowl and stir with a whisk (or use electric mixer) till smooth. Add vanilla. You want this a soft consistency that will stick to the cookies, but not so soft it runs off the cookies. Add more sugar if necessary, or a bit more cream if necessary to achieve correct consistency. I use a scant teaspoon of frosting per cookie, but you may like less. I like my cookies with a hefty dose of frosting. Cookies are sweet by themselves, and you can omit frosting if you wish.