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Prep Time: 35 Minutes Cook Time: 10 Minutes |
Ready In: 45 Minutes Servings: 18 |
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From Exeter, California, Patsy Noel pens, I found these cookies when my husband and I were dating. Since our last name is Noel, I whip up a batch every Christmas. Theyâre a cinch to assemble and freeze, saving time during the holiday rush, and can be filled with other jams for a change. Ingredients:
1/4 cup butter, softened |
1/4 cup shortening |
3/4 cup sugar |
1 egg |
1 teaspoon vanilla extract |
2-2/3 cups king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon baking powder |
1/4 teaspoon baking soda |
1/2 cup sour cream |
3/4 cup finely chopped nuts |
1/3 cup seedless strawberry jam |
Directions:
1. In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, salt, baking powder and baking soda; gradually add to creamed mixture alternately with sour cream, beating well after each addition. Shape into 1-1/4-in. balls; roll in nuts.
2. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make a 3/8- to 1/2-in.-deep indentation in the center of each ball. Fill with jam.
3. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks. Yield: 3 dozen.
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