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My great grandmother used to make sugar cookies that she simply called “white cookies.” They’re a moist cookie made with sour cream and nutmeg. Ever since I bought all that sour cream last week, I’ve been thinking of making these cookies. Today, I broke down and made them. I made a few revisions though – substituted half of the white flour for wheat, and a cup of the sugar for Splenda. They tasted great! Next time I make them, I’d like to try making them with 100% Splenda and all wheat flour.
If only I’d remembered the coffee with the cookies. :happy_tb: It was good right after eating the cookies though. This is my favorite teacup. And just for the record – I didn’t eat that whole plate of cookies! LOL!
Here’s the recipe the way I made it today. The original recipe is at the bottom.
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White Cookies (Reduced Sugar and using Wheat Flour)
Makes 24 cookies
1/2 cup sugar
1 cup splenda granular
1 egg
1 cup sour cream
1/4 cup shortening
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon nutmeg
1 cup all-purpose flour
1 cup whole wheat flour
Cream together sugar and egg, add sour cream and shortening, beating well after each addition. Stir in dry ingredients.
Place dough on floured board, and roll dough out to an inch thickness (mine were closer to 1/2 inch, and still baked up nice and fluffy). Cut out cookies.
Bake at 400 for 10 minutes, or until edges have barely begun to brown.
Per Serving (excluding unknown items): 95 Calories; 5g Fat (41.9% calories from fat); 2g Protein; 12g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol; 81mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.
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White Cookies (the way my grandma and her mom made them)
1 1/2 cups sugar
1 egg
1 cup sour cream
1/4 cup shortening
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon nutmeg
2 cups all-purpose flour
Cream together sugar and egg, add sour cream and shortening, beating well after each addition. Stir in dry ingredients.
Place dough on floured board, and roll dough out to an inch thickness. Cut out cookies. Grandma always used a drinking glass.
Bake at 400 for 10 minutes, or until edges have barely begun to brown.
Per Serving (excluding unknown items): 129 Calories; 4g Fat (30.8% calories from fat); 2g Protein; 21g Carbohydrate; trace Dietary Fiber; 13mg Cholesterol; 81mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.
Susan, I think it would be good if you used all Splenda instead of the sugar – I just didn’t have that much of it left to try it that way.
Heather, don’t even go there. . .mostly baked brownies are great frozen too. . .
thin mints are better frozen ;o)
Yay! A cookie I can try! Thanks.
Hey – I didn’t say I didn’t want to eat the whole plate! LOL! They’re in the freezer now. It’s the only way to keep me out of them. And with the temp. crown on my front tooth, I won’t be trying to eat them frozen, either. I’ve been known to do that with other things though. . .
they are very pretty. I think I would have eaten the whole plate full lol