Gluten Court · glutencourt.com · Recipe version 1 · Awaiting Trial

Sour Cream Cookies

Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Filed from the federal original: 'Sour Cream Cookies' in Selections from Aunt Sammy's Radio Recipes and USDA Favorites, U.S. Department of Agriculture, Science and Education Administration, Home and Garden Bulletin No. 215, issued August 1976 (in the 'Recipes from 1976' / USDA Favorites section, with servings stated in the original) — a U.S. federal work, public domain. Text read in full at https://www.gutenberg.org/files/65379/old/65379-0.txt (Project Gutenberg eBook #65379). Conversion: the original's 1 3/4 cups flour (219 g) is swapped for a gum-containing gluten-free 1:1 blend at the same weight (USDA basis 125 g/cup). Yield (4 dozen) and time are the original's own. Distinct from the pool's Sugar Cookies (rolled) and Spice Cookies in form and flavoring.

Soft drop cookies with half a cup of sour cream and a full cup of chopped nuts in the dough, flavored with nutmeg. Four dozen, ten to twelve minutes a batch.

Category: BakingServes: 48Time: 40 minComplexity: 2/5

Why this complexity: Fat and sugar are beaten creamy before the eggs, drop-cookie method; Dough is dropped by teaspoonfuls spaced 2 inches apart; several batches.

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs, beaten
  • 1 teaspoon vanilla
  • 219 g gluten-free 1:1 baking blend (with gum) (about 1 3/4 cups), for the original 1 3/4 cups flour (219 g, USDA basis 125 g/cup)
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon nutmeg
  • 1/2 cup sour cream
  • 1 cup chopped nuts (walnuts)

Method

  1. Heat the oven to 375°F (moderate). Grease baking sheets.
  2. Beat the butter and sugar together until creamy. Beat in the eggs and vanilla.
  3. Stir the blend, salt, baking soda, and nutmeg together.
  4. Mix the blend mixture, sour cream, and nuts with the butter mixture just until combined.
  5. Drop the dough from a teaspoon onto the baking sheets; space the cookies about 2 inches apart.
  6. Make for 10 to 12 minutes per batch, until lightly browned around the edges. Move to a rack to cool.

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