Southern Creams

Recipe View Preheat oven to 350 degrees F (175 degrees C). (5 minutes)

Recipe View In a large bowl, cream together the shortening and 2 cups of sugar until light and fluffy. (5 minutes)

Recipe View Add the beaten eggs and vanilla extract to the creamed mixture; mix until well combined. (2 minutes)

Recipe View Stir in the sour cream until just incorporated. (1 minute)

Recipe View In a separate bowl, sift together the flour, baking powder, baking soda, and salt. (3 minutes)

Recipe View Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. (4 minutes)

Recipe View Gently fold in the chopped black walnuts, ensuring they are evenly distributed throughout the dough. (2 minutes)

Recipe View Drop rounded teaspoonfuls of dough onto an ungreased cookie sheet, leaving a little space between each cookie. (5 minutes)

Recipe View In a small saucer, combine the remaining 3 tablespoons of white sugar and the ground cinnamon. (1 minute)

Recipe View Grease the bottom of a drinking glass with a bit of shortening or cooking spray and dip it into the cinnamon-sugar mixture. (2 minutes)

Recipe View Press down on each cookie with the prepared glass to flatten them slightly and create a decorative sugared top. (3 minutes)

Recipe View Bake in the preheated oven for 10 to 15 minutes, or until the edges are lightly golden brown. (15 minutes)

Recipe View Remove from oven and let cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)