~ coconut pecan sour cream cookies ~
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 time
15 Min
cook time
10 Min
method
Bake
yield
many
Ingredients
- 1/2 cup each - vegetable shortening & softened unsalted butter
- 2 cups sugar
- 3 - beaten eggs
- 1 cup sour cream
- 1 teaspoon coconut extract or can use whatever flavor you want, depending on add ins you might be using
- 1 1/2 cups coconut
- 5 cups flour
- 1 teaspoon baking soda
- 1 cup chopped pecans
How To Make ~ coconut pecan sour cream cookies ~
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Step 1Preheat 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.
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Step 2Beat in eggs and sour cream.
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Step 3Add the flavoring, then gradually add the flour. Beat until thoroughly blended.
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Step 4Now, beat in the coconut and nuts.
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Step 5Drop my teaspoonful and bake for 8 - 10 minutes, or until start to turn golden around edges.
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Step 6Remove 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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