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Sour Cream Drops Recipe

Sour Cream Drops Recipe photo by Taste of Home

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MY MOTHER is an excellent baker, and this is her recipe. Whether Mom makes these cookies or I do, they always disappear quickly. Friends rave about them and often ask me to bring them to get-togethers. My young children enjoy all kinds of cookies, but these are their favorites. -Tracy Betzler, Reston, Virginia

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Sour Cream Drops Recipe

Prep: 20 min. + chilling Bake: 10 min./batch + cooling

Yield: 15 Servings

20 10 30

Ingredients

1/4 cup shortening
3/4 cup sugar
1 egg
1/2 cup sour cream
1/2 teaspoon vanilla extract
1-1/3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
FROSTING:
2 tablespoons butter
1/2 cup confectioners' sugar
1/4 teaspoon vanilla extract
3 to 4 teaspoons hot water

Directions

In a large bowl, cream shortening and sugar until light and fluffy. Beat in the egg, sour cream and vanilla. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture and mix well. Chill for at least 1 hour.
Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 425° for 7-8 minutes or until lightly browned. Remove to wire racks to cool.
For frosting, melt butter in a saucepan until golden brown; stir in confectioners' sugar, vanilla and enough water to achieve a spreading consistency. Frost cooled cookies. Yield: about 2-1/2 dozen.

Nutritional Facts 2 cookies equals 159 calories, 6 g fat (3 g saturated fat), 24 mg cholesterol, 91 mg sodium, 23 g carbohydrate, trace fiber, 2 g protein.

Originally published as Sour Cream Drops in Reminisce January/February 1996, p47

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Sour Cream Drops

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Reviewed on Nov. 17, 2011 by chipndaisy

These cookies are great! Very nice texture, and the frosting is just right--not too sweet. Very easy to make. These are my son's favorite cookie, and he is a picky eater. I doubled the ingredients for the frosting so that there was enough for all the cookies. I will make this recipe again.

Reviewed on Oct. 10, 2011 by Viviant73

The first time I made these cookies my husband thought they looked like buttered biscuits. He kept asking me where the cookies where. After I went over and pointed them out he tasted them. Between him and my 2 children none where left for friends. They are very good. I make them several times a year and always get requests.

Reviewed on Dec. 30, 2010 by skyburke

yummy!

Reviewed on Nov. 02, 2010 by SKTerpstra

Use a generous portion of baking soda and powder. Refridgeration is not needed before baking if all of the flour mixture is added at once. Must double or triple the icing recipe to get the generous portions shown in model picture. Otherwise fast & easy to make.

Reviewed on Oct. 26, 2010 by mckmuff

These cookies (when made correctly) are delicious and addicting!!! I had to substitute the shortening with butter, because I didn't have any on hand. I will be making these cookies over and over again!

Reviewed on Sep. 06, 2010 by september26

Would prefer to use butter and not shortening. I don't like trans fats.

Reviewed on Sep. 03, 2010 by Fuddge

VERY GOOD. I ADDED 1 TSP. NUTMEG. I

LOVE NUTMEG AND ALWAYS ADD IT TO THIS TYPE OF COOKIE. I ALSO ADDED POWDERED SUGAR TO THE CONSISTENCY I LIKED FOR THIS FROSTING. MY GRAND KIDS LOVED THEM.

Reviewed on Apr. 30, 2010 by keverwann

These were good, but the frosting didn't work at all. At first it was solidifying before I could spread it and after adding the water, it was soupier than a glaze.