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Monday, October 4, 2010

Dixie Creams

Sour cream, vanilla and rum extracts give these cookies a wonderfully unique taste.
I was determined to get ahead of my baking for "Feeding the Homeless" this week since Project Food Blog wrecked my timeline last week. I cast about for a large scale cookie recipe and finally came across something in an heirloom cookbook.

These are really quite easy to do and have a rather unique flavor. The sour cream in the batter gives them a little tang and the relatively large amount of salt (1 teaspoon) for a sweet cookie gives them just a hint of saltiness. I added some rum extract to the mix because I wanted something a little deeper than just vanilla and that really punched up the flavor profile. Topped with cinnamon-sugar, this is a delightful little old-timey cookie. This recipe makes about 6 dozen cookies.


1 cup shortening
2 cups sugar
3 eggs, beaten
1 cup sour cream
1 tsp. vanilla extract
1/2 tsp. rum extract
5 cups all-purpose flour
3 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 cup chopped nuts (optional)

For topping:
1/4 cup sugar
2 tbs. ground cinnamon
3 tbs. vegetable oil or melted butter

Preheat oven to 350°.

In bowl of electric mixer fitted with paddle attachment cream together butter and sugar until light and fluffy. Add eggs, vanilla, rum, and sour cream and mix well until smooth.

Sift together flour, baking powder, soda, and salt and add to creamed mixture. Add optional nuts and mix until dough is smooth.

Drop by rounded teaspoons onto cookie sheet lined with parchment. Mix together sugar and cinnamon in a small bowl and pour vegetable oil in second bowl. Dip the bottom of a small glass into oil then into cinnamon-sugar mixture and press top of each cookie until flattened.

Bake at 350° for 15 minutes or until bottom edges just begin to brown. Cool on wire racks.

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