This minestrone is delicious, loaded with healthy vegetables, and prepared in a slow cooker. What might be superior?
| Servings: | 18 |
| Yield: | 3 dozen |
Ingredients
- 1 cup shortening
- 2 cups packed brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ cup sour milk
- 3 ½ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ cup chopped walnuts
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Cream together the shortening and the sugar. Add the eggs and beat for 2 minutes. Beat in the vanilla, salt, sour milk, flour, cream of tartar, baking soda and cinnamon. Stir in the chopped walnuts. Drop cookies 3 inches apart on a baking sheet.
- Bake at 350 degrees F (175 degrees C) for 12 minutes. Chopped dates can be added for extra flavor.
Nutrition Facts
| Calories | 315 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 21 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 3 g |
| Sodium | 121 mg |
| Sugars | 24 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
These were ok, but nothing to rave over. I like the suggestion someone made for more nuts, I think I would double the amount. I used butter instead of shortening because it is a less processed ingredient.
i don’t use the sour milk i use 8oz sour cream and it is just like my great grandmother made, for the holidays just add some confection frosting and spinkles. I also use 1/2cup dates. my mother called these cookies datenut and it the same recipe. i did not use cinnamon.
These cookies are a five star cookie but I would suggest not adding nutmeg. I added just 1/4 tsp and the flavor was ….strange, for lack of a better word, which we blamed on the nutmeg. So follow the recipe as written and you will have a great cookie.
Very good. I added white chocolate chips
I followed recipe, but substituted gluten free rice flour for all-purpose flour. It came out just fine. Goes well with coffee.
they were delicious! everyone loved them and they were all gone before 10am when i brought them into the office.
easy and delicious…….
Excellent cookie. Really easy to make. I used the lemon juice tip for the sour milk and added a little extra spice. Also had to cook a few minutes longer. Made 4 dozen.
mmm…these were so yummy! great tender texture with slightly crisp edges. I mixed 1 teaspoon of cider vinegar (all I had) with the milk and let it sit for 10 minutes or so and used it in place of the sour milk. Next time I will add more nuts and maybe a little cloves or nutmeg, to give it a little “deeper” flavor.
I’ve found that this recipe is even better if you substitute 1 cup of mild molasses & 1 cup of granulated sugar for every 1 cup of brown sugar.
Absolutely wonderful!! I made this recipe exactly as written. Exactly 12 minutes in the oven is perfect. I followed the sour milk/vinegar tip also. The cookies were light and flaky and delicious. After baking the first few pans, I started rolling the dough into balls instead of dropping it on the pan. It worked fine both ways. The recipe made three dozen cookies — twice as many as listed. Try these. You surely will love them.
These cookies are moist and tasty and very easy to make! I made three kinds of cookies for the holidays, and these were the hands-down favorite. If you don’t have sour milk, add one tablespoon of white vinegar or lemon juice to the milk and let it stand 5 minutes before using. I followed this recipe exactly except I sprinkled the cookies very lightly with powdered sugar while they were still warm. That made these pretty cinnamon-colored cookies look even more appealing. Thanks, Carol, for such a great recipe.