I took my Grandma's Sour Cream Cookie recipe and added some texture, with the addition of coconut & pecans. This recipe is very versatile, many different flavorings and additions could be added to the basic recipe. They aren't a real sweet cookie and sort of reminds me of lightly sweetened biscuits. They could even be made bigger and used as a base for strawberry shortcake, which she used to do. I just love the ease of these soft cookies.
prep time15 Min
cook time10 Min
Ingredients For ~ coconut pecan sour cream cookies ~
each - vegetable shortening & softened unsalted butter
coconut extract or can use whatever flavor you want, depending on add ins you might be using
1 1/2 c
How To Make ~ coconut pecan sour cream cookies ~
Preheat oven to 425 degree F.
Spray sheet pans with non stick cooking spray. Set aside.
I used my kitchen aid mixer to mix these up. In mixing bowl, cream butter and shortening , add sugar and beat until creamy.
Beat in eggs and sour cream.
Add the flavoring, then gradually add the flour. Beat until thoroughly blended.
Now, beat in the coconut and nuts.
Drop my teaspoonful and bake for 8 - 10 minutes, or until start to turn golden around edges.
Remove from pan to racks to cool.
They get even better the next day.
These cookies could be frosted, or add some orange zest and orange extract...so many different cookies could be made from this very versatile recipe.
*** Grams basic recipe for just sour cream cookies, was 1 tsp vanilla and she didn't add the coconut or nuts.
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