Tangy Chock - Full Cookies
From jo_jo_ba 16 years ago
- 15 minutes to make
- Serves 20
A delicious way to use up sour cream that's left over from baked potatoes or pierogies, as well as any add ins sitting in your pantry! Egg-free and can be vegan with tofutti sour cream.
Ingredients
- 1/4 cup shortening shopping list
- 1/2 cup packed brown sugar shopping list
- 1 teaspoon vanilla extract shopping list
- 1/2 cup low-fat sour cream shopping list
- 1/2 cup flour shopping list
- 1 cup whole-wheat flour shopping list
- 1 tbsp cornstarch shopping list
- pinch salt shopping list
- 1/2 teaspoon baking soda shopping list
- 1/4 teaspoon baking powder shopping list
- 1/4 cup chopped almonds shopping list
- 1/4 cup miniature chocolate chips shopping list
- 1/4 cup raisins shopping list
How to make it
- Preheat oven to 350 F and grease a cookie sheet.
- Cream together the shortening, sugar and vanilla until smooth.
- Beat in sour cream.
- Whisk together the flours, cornstarch, salt, baking powder, and baking soda.
- Beat into the creamed mixture.
- Fold in the nuts, chocolate and raisins.
- Cover dough, refrigerate for 1/2 hour.
- Drop spoonfuls of dough onto prepared cookie sheet.
- Bake for 15 - 20 minutes, cool completely on sheet.
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