Best Aunt Almas Sour Cream Date Cookies Recipes

LOLLY'S SOUR CREAM DATE COOKIES

Steps:

• Cream butter and sugar until light and fluffy.
• Blend in eggs, sour cream and vanilla.
• Combine flour, salt, baking soda and nutmeg, mixing well. Stir into creamed mixture. Gently stir in dates and nuts.
• Drop by teaspoonfuls onto ungreased cookie sheets. Bake at 375 degrees for 10 to 12 minutes or until golden brown.
• Cool 5 minute then remove from cookie sheet.

SOUR CREAM DATE COOKIES WITH BROWNED BUTTER FROSTING

Steps:

• Cream the butter and sugar together till fluffy. Add eggs, spice mix, baking soda and salt. Mix very well. Add 1 cup of the flour, mix well, then add all of the sour cream, then the other 1 cup of flour. Mix very well again, scraping sides and bottom of bowl. Stir in vanilla, nuts and chopped dates. Bake on greased cookie sheets at 375 degrees for 10 min approximately. You want them soft and moist. Do not overbake. Let cookies cool while making frosting.
• Using a heavy bottom pan, melt the 1 stick of real butter. Let this simmer slowly on medium heat till it becomes nutty brown, and smells sort of like nuts. If it burns, you must start over. Nothing can save burnt butter!
• When butter is browned, add the cream and let it bubble a min or so. Dump this mixture over 3 cups of powdered sugar in a bowl and stir with a whisk (or use electric mixer) till smooth. Add vanilla. You want this a soft consistency that will stick to the cookies, but not so soft it runs off the cookies. Add more sugar if necessary, or a bit more cream if necessary to achieve correct consistency. I use a scant teaspoon of frosting per cookie, but you may like less. I like my cookies with a hefty dose of frosting. Cookies are sweet by themselves, and you can omit frosting if you wish.

DATE DROP COOKIES II

Steps:

• Pre-heat oven to 400 degrees F (205 degrees C). Lightly grease two baking sheets.
• Combine flour, baking powder, baking soda and salt and set aside.
• In a large bowl, cream together shortening and brown sugar. Beat in the egg and the sour cream. Gradually blend in flour mixture. Fold in dates.
• Drop dough by teaspoonfuls 1-1/2 inches apart onto baking sheets. Press a walnut half into the center of each cookie.
• Bake for 8-10 minutes until lightly colored. Cool cookies on wire racks.

GREAT AUNT AUDRITA'S SOUR CREAM COOKIES (SUGAR COOKIE CUT-OUTS)

Steps:

• Preheat oven to 350°F.
• In a large mixing bowl, cream together sugar, shortening, sour cream and eggs.
• Then stir into mixture the baking soda, nutmeg, vanilla, salt and cream of tartar. Do not add flour just yet.
• Chill mixture 1-24 hours.
• Gradually add flour to chilled mixture until dough is stiff enough to roll for cut-out cookies.
• On a generously floured work surface, roll out dough a little at a time with a rolling pin dusted with flour until 1/2-inch thick.
• Use flour-dipped cookie cutters to cut into desired shapes. Place cut-outs onto a lightly greased cookie sheet, making sure to space cookies two inches apart.
• Bake for 10-12 minutes or until tops of cookies are no longer shiny, and bottoms are lightly browned.
• Cool on a wire rack.
• Decorate with icing of your choice (optional) and store in an air-tight container.

GREAT GRANDMA'S SOUR CREAM DROP COOKIES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line two rimmed baking sheets with parchment paper.
• Cream sugar, shortening, and butter together in the bowl of a stand mixer on medium-high speed until light and fluffy, about 1 minute.
• Mix in sour cream and lemon zest on low speed until no streaks of sour cream remain. Add eggs, one at a time, mixing on medium-low just until there are no streaks of yolk, and scraping down the sides of the bowl between additions. Add flour, salt, baking soda, and baking powder all at once and mix just to combine.
• Drop by heaping tablespoons on the prepared baking sheets, about 2 inches apart.
• Bake in the preheated oven until the tops are puffy and spring back when lightly touched with a finger, about 10 minutes. They should be light golden, with occasional spots of pale golden brown.

MY AUNT JANE'S DATE COOKIES

Steps:

• Filling:.
• Break up dates, cover with water, add 2 tespoons of lemon juice. Boil for 2 minutes. Add dates to cookie, fold cookie in half. Press edge with fork.
• Cream butter and sugar together well.
• Slowly mix in milk.
• Use a wooden spoon Mix all Dry ingredients together.
• Now slowly add to wet batter.
• Mix well.
• Roll out the dough to about 1/8 inch thick.
• Cut into 3 inch diameter round, the top of the large mayonnaise jar works well.
• Put on each round circle 1 tablespoon of dates, or how much you like.
• Bake on ungreased bake sheet.
• Bake at 350 for 8 - 10 minutes.

CRACKLE-TOP GINGER DATE COOKIES

Steps:

• Preheat oven to 350º F (180º C). Spray baking sheet with non-stick cooking spray or line with parchment paper.
• In a small bowl, soak 3/4 cup of the chopped dates in the boiling water for 15 minutes.
• Meanwhile, in a large bowl, combine flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
• Add egg, brown sugar, molasses, and butter to date and water mixture, and mix until well combined.
• Make a well in the centre of the dry ingredients.
• Pour in the liquid ingredients and stir until combined. Stir in remaining 1/4 cup chopped dates.
• Cover cookie dough with plastic wrap and refrigerate 1 hour.
• With lightly floured hands, roll cookie dough into 1-inch (2.5cm) balls, then roll in granulated sugar.
• Place 2 inches apart on prepared baking sheets. Bake 8-10 minutes or until cookie dough is still soft when lightly touched. Cool completely on rack. Store cookies in a cookie jar or a tightly sealed container.

SOUR CREAM DATE PIE

Steps:

• Combine sour cream, sugar, salt, nutmeg, eggs, and brandy.
• Beat until smooth.
• Add the dates and nuts and blend well.
• Pour into pie shell.
• Bake in a 425 degree F.
• oven for 10 minutes, then reduce heat to 325 degrees F.
• and continue baking for 25 minutes, or until firm.