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1/2 cup shortening 1 1/2 cup sugar 2 eggs 1 cup sour cream 1 tsp. vanilla 2 3/4 cup flour 1/2 tsp. baking soda 1/2 tsp. baking powder 1/2 tsp. salt Icing: 1 1/2 cup powdered sugar 2 tsp. shortening 1/2 tsp. each orange, lemon & vanilla extract enough milk to make thick icing Cream shortening, sugar and eggs together, add sour cream and vanilla. Stir in sifted dry ingredients. Cover with plastic wrap and chill overnight in refrigerator. Drop by tablespoon on greased cookie sheet and bake 12-15 minutes at 350°F oven or when cookies are light brown & spring back when touched. Keep dough in refrigerator while baking. Cool on rack immediately. When cool, use butter knife to ice the cookies. Store in plastic bins in a cool place. Makes a soft cookie and they are very good. Submitted by: Joan Graeser | |
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recipe reviews #186815
David Cook (Wisconsin) says:
My grandmother used to make a cookie that actually could be squeezed and it would resume it's shape when released. Within reason of course. They were not frosted in any way. They were delicious just the way that they were. She used to call them sponge rubber cookies which I realize doesn't conjure up a pleasant mental image, but these things were addicting to a 9 year old boy who is now 65!
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