Spoon River Rolled Cookies

Spoon River Rolled Cookies

Serves: 36
 
 
Cakes, Pancakes and Pies
0 ratings
 
from Diabetes Cookbook by
 
Ingredients
Ingredients
To make Spoon River Rolled Cookies, you'll need:
  • 1/2 cup Vegetable shortening
  • 1
  • 1/4 cup Sugar
  • 2 Eggs (large)
  • 1 tsp Vanilla
  • 1 tsp Lemon extract
  • 3 cup All-purpose flour
  • 1 tsp Nutmeg (optional)
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1/4 tsp Salt
  • 1 cup Sour cream

Method

  • Cream shortening and sugar together at medium speed until well blended
  • Add eggs and flavorings and beat at medium speed until creamy scraping down the bowl before and after adding eggs and flavorings
  • Stir flour nutmeg if desired baking powder baking soda and salt together to blend well; add along with sour cream to creamy
  • Cover and refrigerate from 3 hours to overnight
  • Return dough to room temperature
  • Roll out on a lightly floured board to 1/4" thick
  • Cut with a 2 1/2 round cutter or an equivalent (see Note below)
  • Place dough on cookie sheets that have been sprayed with pan spray or lined luminum foil
  • Bake at 350 for 8 to 10 minutes or until cookies are lightly browned
  • Remove them to a wire rack and cool to room temperature
  • NOTE: Nutritive values for these cookies are based on the use of the 2 1/2 round cutter and weight of a little over 1 ounce per cookie
  • You may use other cutters as long as the finished cookie weighs about 1 ounce per cookie and you might even make a 2-ounce cookie and figure the nutritive value and exchanges as twice those for the smaller cookie
  • You may add flavorings other than vanilla and lemon; if add nuts raisins and the like however you are altering the nutritve values and exchanges for each cookie.
Nutritional Facts (Per Serving)
No nutritional facts available.
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