Zutaten für Black Walnut Cream Cookies
- 1 cup Crisco shortening
- 2 large eggs
- 2 1/2 cups granulated sugar
- 1 teaspoon vanilla extract
- Black Walnuts
- 1/2 cup sour cream
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
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Zubereitung von Black Walnut Cream Cookies
- Preheat oven to 350°F (175°C).
- Cream together 1 cup Crisco shortening and 2 cups granulated sugar until light and fluffy.
- Add 2 large eggs, 1 teaspoon vanilla extract, and 1/2 cup sour cream. Mix well.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in 1 cup chopped black walnuts.
- Mix together 3 tablespoons granulated sugar and 1 teaspoon ground cinnamon in a small bowl.
- Roll the cookie dough into 1-inch balls.
- Dip each ball into the cinnamon-sugar mixture, ensuring it's evenly coated.
- Gently flatten each ball on a greased baking sheet.
- Bake for 10-15 minutes, or until the edges are lightly golden brown and the centers are set.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
28g
Fat
85g
Carbs
30g
