Sour Cream Cookies

I found this recipe today as I flipped through Betty Crocker's Cookie Book and decided to make them for Megan's bridal shower. They were a hit! All 4 dozen cookies were gone well before the shower ended.


SOUR CREAM COOKIES
1 1/2 cups packed brown sugar
1 cup sour cream
1/2 cup shortening
1 teaspoon vanilla
2 eggs
2 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped pecans (optional)
Browned Butter Glaze (below)

Heat oven to 375 degrees. Beat brown sugar, sour cream, shortening, vanilla, and eggs in large bowl with electric mixer on medium speed. Stir in flour, baking soda, and salt. Stir in pecans.

Drop dough by rounded teaspoonfuls about 2 inches apart onto greased cookie sheet. Bake 8 to 10 minutes or until almost no indentation remains when touched in center. Cool 1 to 2 minutes; remove from cookie sheet to wire rack. Cool completely. Spread with Browned Butter Glaze.

BROWNED BUTTER GLAZE
1/3 cup butter
2 cups powdered sugar
1 1/2 teaspoons vanilla
2 to 3 tablespoons hot water

Heat butter in 1-quart saucepan over low heat, stirring occasionally, until golden brown; remove from heat. Stir in remaining ingredients until smooth and spreadable.

MAKE IT YOUR WAY
For apples and spice and everything nice, try APPLESAUCE COOKIES. Substitute 3/4 cup applesauce for sour cream. Stir in 1 teaspoon ground cinnamon, 1/4 teaspoon ground cloves and 1 cup raisins with the flour.

Warm-up to tropical flavor with COCONUT-SOUR CREAM COOKIES. All you do is substitute shredded coconut for the pecans.

You can't work for peanuts, but you can put them in your cookies! SALTED PEANUT-SOUR CREAM COOKIES are easy to make, just substitute salted peanuts for the pecans.

Old-fashioned flavor can be found in SPICE-SOUR CREAM COOKIES. Mix 1/2 cup granulated sugar, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground cloves; sprinkle over cookies before baking. Omit glaze.