Sour cream is another ingredient in these delicious drop cookies. The reason it is healthy is because it is a fermented dairy ...

Yoo hoo, cookie person Shara Hall, here we go again, starting with this letter from Cori Fasy of Salt Lake City, Utah. “Here is a recipe for sour cream drop cookies,” she writes.

To make cookies: Cover raisins with boiling water and steep 5 to 7 minutes. Strain well before adding to mixture. Stir together butter, sugar and sour cream ... and stir well. Drop by teaspoonfuls ...

Alternately add dry ingredients and sour cream to batter until well combined. Drop batter onto parchment ... Frost cooled cookies and dip in walnuts.

Add sour cream mixture to flour mixture and mix to form a soft dough (dough will be sticky). Using a tablespoon measuring spoon, drop a heaping tablespoon of batter onto a parchment-lined baking ...

Sift together flour, baking soda, salt, and nutmeg, and add alternately with sour cream to creamed mixture. Add raisins. Drop by teaspoonsful on ungreased cookie sheet and bake at 375°F for 7 ...

To make the cookies: Cream sugar and shortening. Add egg, sour cream and vanilla. In a separate bowl, mix dry ingredients and add to shortening mixture. Drop onto baking sheet, and bake 10 minutes.

Bright pink bits of rhubarb peek out from these pretty cookies, which are tangy, tart, and lightly sweet all at once. The sour cream adds a ... Stir in the rhubarb. Drop rough tablespoons of ...

Simmons says the cookies’ texture is semicrisp, semichewy and they keep well in a tin or zip-top plastic bag. 2. Drop dough by tablespoonful onto a greased cookie sheet or a parchment-lined ...