8 ounces margarine
1 pound brown sugar
7 ounces eggs (about 4 total)
2 teaspoons vanilla
20 ounces all-purpose flour
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 pound sour cream
8 ounces walnuts, chopped
Yield: 8 dozen
1. Cream margarine and brown sugar on medium speed for 5 minutes, using flat beater.
2. Add eggs and vanilla to creamed mixture. Mix on medium speed until well blended.
3. Combine dry ingredients.
4. Add dry ingredients alternately with sour cream to dough. Mix on low speed until blended.
5. Add nuts. Mix until blended. Chill dough until firm.
6. Portion with No. 40 dipper 3x5 onto lightly greased or parchment-paper-lined 18x26-inch baking sheets.
7. Bake at 375°F for 10-12 minutes.
8. Cover with Burnt Butter Icing while cookies are still warm.
Notes: VARIATIONS:
Butterscotch Squares. Spread batter in 12x18x2-inch baking pan. Bake at 325°F for 25 minutes.
Chocolate Drop Cookies. Add 4 oz unsweetened chocolate, melted, to creamed mixture.
1 pound brown sugar
7 ounces eggs (about 4 total)
2 teaspoons vanilla
20 ounces all-purpose flour
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 pound sour cream
8 ounces walnuts, chopped
Yield: 8 dozen
1. Cream margarine and brown sugar on medium speed for 5 minutes, using flat beater.
2. Add eggs and vanilla to creamed mixture. Mix on medium speed until well blended.
3. Combine dry ingredients.
4. Add dry ingredients alternately with sour cream to dough. Mix on low speed until blended.
5. Add nuts. Mix until blended. Chill dough until firm.
6. Portion with No. 40 dipper 3x5 onto lightly greased or parchment-paper-lined 18x26-inch baking sheets.
7. Bake at 375°F for 10-12 minutes.
8. Cover with Burnt Butter Icing while cookies are still warm.
Notes: VARIATIONS:
Butterscotch Squares. Spread batter in 12x18x2-inch baking pan. Bake at 325°F for 25 minutes.
Chocolate Drop Cookies. Add 4 oz unsweetened chocolate, melted, to creamed mixture.
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