Grandma Bybee's Soft Sour Cream Cookies

Soft Sour Cream Cookies

Pearl Bybee

1 c. butter                              1 c. sour cream 

2 eggs beaten                       1 t. salt 

2 c. sugar                              2 T. vanilla 

1 t. soda                            4 1/2 c. flour

                                            1 lemon or orange rind grated

1 c sour cream, 1 tsp salt, 2 TB vanilla, 4 1/2 c flour, 1 lemon or orange rind grated. 

 

 Mix butter, eggs, & sugar. Add dry ingredients alternate with sour cream. Beat until light, add vanilla & lemon rind. Bake at 375 for 15 min. Sprinkle with sugar.  

Ginger Cookies

 

 

Ginger Cookies

Donna Tolman

 

3/4 c. margarine or shortening (butter flavor)

1 c. sugar                                    2 t. soda

1 egg                                          1/2 t. salt

1/4 c. molasses                           1 t. cinnamon

1 1/4 t. ginger                            1/2 t. cloves

2 c. flour

 

Cream margarine, sugar, egg, molasses. Add dry ingredients and mix thoroughly. Shape into balls and roll in sugar. Place on ungreased cookie sheet, 3 inches apart and smash with bottom of glass. Bake at 375 degrees for 8-10 minutes.

 

Dipped Ginger Snaps

Cool completely, dip half of each cookie in melted white confectionary coating. Lay on waxed paper and sprinkle with your choice of sprinkles.  

Tracie's Chocolate Chip Cookies

Yes, you read right this is MY recipe. Like I said, I love to bake.

Chocolate Chip Cookies

Tracie Tolman Turner

2/3 c. shortening (I like the butter flavored)                      3 c. flour

2/3 c. butter or margarine                                                1 t. soda

1 c. sugar                                                                        1 t. salt

1 c. packed brown sugar                                                 1 c. chopped nuts (opt.)

2 eggs                                                                             12 oz semi-sweet

1 t. vanilla                                                                             chocolate chips

Heat oven to 375. Mix thoroughly shortening, butter, sugar, eggs, and vanilla. Blend in the remaining ingredients. Drop by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet. Bake 8-10 minutes or until light brown. Cool slightly before removing from cookie sheet. Yield about 7 dozen cookies.

I like to use the this to scoop the cookies, it makes them nice and round. The dough will be moist still, it may look like there is not enough flour but you want it to be a little sticky, it makes for a softer cookie.

Enjoy!