Tangy Chock - Full Cookies
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 111.5
- Total Fat: 4.8 g
- Cholesterol: 3.8 mg
- Sodium: 5.6 mg
- Total Carbs: 16.5 g
- Dietary Fiber: 1.2 g
- Protein: 1.8 g
View full nutritional breakdown of Tangy Chock - Full Cookies calories by ingredient
Introduction
A delicious way to use up sour cream that's left over from baked potatoes or pierogies, as well as any add ins sitting in your pantry! Egg-free and can be vegan with tofutti sour cream. A delicious way to use up sour cream that's left over from baked potatoes or pierogies, as well as any add ins sitting in your pantry! Egg-free and can be vegan with tofutti sour cream.Number of Servings: 20
Ingredients
-
1/4 cup shortening
1/2 cup packed brown sugar
1 teaspoon vanilla extract
1/2 cup low-fat sour cream
1/2 cup flour
1 cup whole-wheat flour
1 tbsp cornstarch
pinch salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 cup chopped almonds
1/4 cup miniature chocolate chips
1/4 cup raisins
Directions
Preheat oven to 350 F and grease a cookie sheet.
Cream together the shortening, sugar and vanilla until smooth.
Beat in sour cream.
Whisk together the flours, cornstarch, salt, baking powder, and baking soda.
Beat into the creamed mixture.
Fold in the nuts, chocolate and raisins.
Cover dough, refrigerate for 1/2 hour.
Drop spoonfuls of dough onto prepared cookie sheet.
Bake for 15 - 20 minutes, cool completely on sheet.
Number of Servings: 20
Recipe submitted by SparkPeople user JO_JO_BA.
Cream together the shortening, sugar and vanilla until smooth.
Beat in sour cream.
Whisk together the flours, cornstarch, salt, baking powder, and baking soda.
Beat into the creamed mixture.
Fold in the nuts, chocolate and raisins.
Cover dough, refrigerate for 1/2 hour.
Drop spoonfuls of dough onto prepared cookie sheet.
Bake for 15 - 20 minutes, cool completely on sheet.
Number of Servings: 20
Recipe submitted by SparkPeople user JO_JO_BA.