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A Batch of Cookies

At the time these were posted to Hope Needham’s column, I imagine a lot of the contributors were, indeed, very lonely, especially if they lived on the prairie, so they viewed Hope as a real friend. However, you couldn’t really talk about how lonely you were, so you found common ground.  In this instance, the common ground was sour cream cookies.  Anything to make a connection!

Mom always had sour cream available because we milked cows.  The milk was run through a separator and the cream was stored in a cream can in the underground cellar.  If a recipe called for sour cream, we just went to the cellar and collected some from the top of the cream in that can in the cellar.  Earlier in my McPherson days and again at the Merrill Ranch, I stored milk in plastic gallon jars.  I skimmed the cream off them and stored it in separate containers.  If I didn’t get the cream used before the next batch of milk came in, the older container of cream was the “sour cream”.  We wouldn’t have used that sour cream for baked potatoes or dip. I mostly used my sour cream for baking purposes.  

This clipping includes four recipes that use sour cream, three for cookies and one for a cake.  The first one is a drop cookie, the second can be either a drop or rolled and cut, the third is a darker, spicier and nuttier cookie.  Most of the recipes from Hope Needham’s column are printed in paragraph form and mostly conversational in tone.  I hadn’t seen one organized in A, B and C sections before as in the second recipe.  I imagine Berniece got that recipe from a really organized person.

For a Batch of Cookies

Dear Hope:  I feel as though you are a real friend, as I have read and enjoyed your column for many years.

I am sending a requested recipe for sour cream cookies which has been in our family many years and with it I send every good (wishes)  to your and yours.

Sour Cream Cookies

2 cups granulated sugar
1 cup shortening, either vegetable or lard and butter

Cream these together, add:

1 cup sour cream
3 eggs
1 tsp vanilla or lemon extract

and beat well.  Add about:

6 cups flour with
1 teaspoon soda
1 scant teaspoon baking powder. With some flour you need more than others.

Drop from teaspoon onto a greased cookie pan.  bake at 400 degrees for 12 minutes.  This makes a big batch of cookies. — Bessie M. Stevens, Illinois.

Sour Cream Cookies and Cake

Dear Hope and Friends: I’m sending my two sour cream cookie recipes and a sour cream cake which “Sandhiller” of Nebraska wanted.  These I like very much.

Sour Cream Sugar Cookies

4 cups sifted flour
1 teaspoon soda
1 teaspoon baking powder
1 teaspoon salt
2 cups sugar

1 cup shortening (I use some butter)

1 cup heavy sour cream
3 eggs beaten
1 teaspoon vanilla
1 teaspoon lemon

Mix and sift !, add B and mix, then add C.  Drop by large teaspoons or roll out on floured board and cut with cookie cutter.  Sprinkle with sugar, place on lightly greased cookie sheet and bake about 10 minutes at 400 degrees.

Sour Cream Cookies

Cream together:
1 cup brown sugar
1/2 cup shortening
1 beaten egg

1/2 cup sour cream

Sift together:
2 cups flour
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon soda
1 teaspoon baking powder

Add sifted dry ingredients to creamed mixture and lastly add 1.2 cup chopped nuts.  Bake atg 400 degrees until browned.

Sour White Cream Cake

Beat 3 egg whites until stiff, fold in 1 cup whipped thick sour cream.

Sift together 3 times:
1/8 teaspoon salt
1/4 teaspoon soda
1 1/2 cups sugar
2 teaspoons baking powder
2 cups flour

Add sifted dry ingredients alternately with 1/2 cup cold water and 1 teaspoon flavoring.  Bake about 35 minutes in 360 degree oven.  Good as loaf, layer or cup cakes. — Berniece, Iowa


One response »

  1. My mom had this recipe except with chocolate. She called them chocolate drop cookies and they have a chocolate frosting too. But the rest of the ingredients look identical! I love recipes from old cookbooks! Thanks for sharing.


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