RCI-BR.005.0573.001
Sour Cream Drop Cookies
Sour Cream Drop Cookies from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- ¼ cup
- ½ cup
- egg1 unitwell beaten
- ¼ teaspoon
- rich sour cream¼ cup
- 1¼ cups
- ¼ teaspoon
- baking powder. add2 teaspoons
- ½ teaspoon
- raisins cut in pieces¼ cup
- nut meats cut in pieces¼ cup
Method
1
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2
Cream together butter and sugar in a mixing bowl until light and fluffy, about 2-3 minutes.
3
Add the well-beaten egg to the creamed mixture and beat until well combined.
4
Stir in the vanilla extract and sour cream, mixing until the batter is smooth.
5
In a separate bowl, whisk together pastry flour, baking powder, soda, and salt.
6
Fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
7
Gently fold in the raisins and nut meats until evenly distributed throughout the batter.
8
Drop rounded teaspoonfuls of batter onto the prepared baking sheet, spacing them about 2 inches apart.
9
Bake for 10-12 minutes until the cookies are light golden brown on the edges but still slightly soft in the center.
12 minutes
10
Remove from the oven and let cookies cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely.