1/2 cup butter
1/2 cup shortening
2 cups sugar
3 large eggs
1 teaspoon lemon extract (or almond extract - almond is our favorite!)
1 teaspoon vanilla
5 tablespoons sour cream
4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
Cream shortening, butter, sugar; add eggs, lemon, vanilla and sour cream. Mix till creamy; add sifted dry ingredients: salt, soda, and flour. Chill for several hours or overnight. (I never take the time to chill but it might help, it is a very soft dough) Roll into balls and flatten with bottom of sugar coated glass. OR, roll out and cut in to shapes.
Bake at 350° just until the edges start turning color. Maybe 7-10 minutes, Time will vary depending on how large and thick you made your cookies. It is important not to over bake if you want the texture to remain chewy and soft.
Frost and decorate as desired.
Janelle Openshaw
These are GREAT cookies. I used Almond extract and they are delicious. Cooling them made a HUGE difference. I only cooled them a little, so maybe that is why they weren't exactly like the great american cookie company cookies.
ReplyDelete****UPDATE***** If you freeze them it makes ALL the difference in the world. Also, if you freeze them they don't spread very much, so either pat them down or roll the dough into a tube shape and cut them into slices. If you make these a little thinner they tend to be more like the cookies from Great American Cookie Company. Yum.
ReplyDeleteThey are good but its still missing that salty sensation I get with the cookies from the GACC.
ReplyDeleteCream shorting is what? That's not in the ingredients?
ReplyDeleteCream is a direction, they want you to mix together the shortening, butter, and sugar
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