Sour cream cookie from Betty crocker cookie book
Heat oven to 425 F. Mix thoroughly shortening, sugar, egg and vanilla. Measure flour by dip-level-pour method. Mix dry ingredients and add to cramed mixture alternately with sour cream. Divide dough and roll out to 1/4-inch thickness on well-floured passtry cloth. Cut with 2-inch cutter; place on greased baking sheet. Sprinkle with sugar. Bake 8 to 10 minutes, or until delicately golden. Makes 4 to 5 dozen 2-inch cookies. Posted to EAT-L Digest by pat hogberg
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|Serving Size: 1 Serving (1220g)|
|Recipe Makes: 1|
|Calories from Fat: 851 (18%)|
|Amt Per Serving||% DV|
|Total Fat 94.5g||126 %|
|Saturated Fat 39.8g||199 %|
|Monounsaturated Fat 37g|
|Polyunsanturated Fat 10.5g|
|Cholesterol 294.6mg||91 %|
|Sodium 1141.2mg||39 %|
|Potassium 675.3mg||18 %|
|Total Carbohydrate 912.2g||268 %|
|Dietary Fiber 11.7g||47 %|
|Sugars, other 900.5g|
|Protein 49.8g||71 %|
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Calories per serving: 4658
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