Tangy Chock - Full Cookies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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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 |
1/2 cup packed brown sugar |
1 teaspoon vanilla extract |
1/2 cup low-fat sour cream |
1/2 cup flour |
1 cup whole-wheat flour |
1 tbsp cornstarch |
pinch salt |
1/2 teaspoon baking soda |
1/4 teaspoon baking powder |
1/4 cup chopped almonds |
1/4 cup miniature chocolate chips |
1/4 cup raisins |
Directions:
1. Preheat oven to 350 F and grease a cookie sheet.
2. Cream together the shortening, sugar and vanilla until smooth.
3. Beat in sour cream.
4. Whisk together the flours, cornstarch, salt, baking powder, and baking soda.
5. Beat into the creamed mixture.
6. Fold in the nuts, chocolate and raisins.
7. Cover dough, refrigerate for 1/2 hour.
8. Drop spoonfuls of dough onto prepared cookie sheet.
9. Bake for 15 - 20 minutes, cool completely on sheet.
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