1/2 c SOUR CREAM. HEAT OVEN TO 375F. MIX SUGAR, SHORTENING, VANILLA AND EGGS. STIR IN. REMAINING INGREDIENTS EXCEPT RAISINS. STIR IN RAISINS. DROP DOUGH BY. ROUNDED TEASPOONFULS ABOUT 1-INCH APART ONTO UNGREASED COOKIE SHEET. BAKE 8 TO 10 MINUTES OR UNTIL LIGHT BROWN.
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For the raisin filling, place the sugar and cornstarch in a saucepan and stir in the water and raisins. Cook over medium heat until thick and bubbly. Cool. Place 1 t raisin filling on top of each dough circle. Cover each with another dough circle. Press edges together with fork tines dipped in flour. Bake in a 350°F oven until lightly browned.
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Instructions In a large bowl, beat the butter or margarine, 1½ cups of sugar, eggs, and vanilla until fluffy. Sift the flour with baking powder, baking soda, and salt. At low speed, …
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It also delivers a tangy flavor due to the fermentation that contributes to it being low in carbs. Just how many carbs are in sour cream, …
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When plumb and soft, drain water and grind. Put in saucepan and add sugar, salt, and water. Mix the flour with just enough water to make smooth paste, then add to raisin mixture. Let come to boil, then set off to cool. Cookie: In large mixing bowl, cream together butter& sugar. Beat in eggs. Add milk and vanilla. Mix until well blended.
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In a large bowl, cream margarine, sugar, egg, and vanilla. Stir in sour cream. Add the flour to the margarine mixture, stirring until well combined. Divide the dough into two equal portions (see slideshow on right). Shape each portion …
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Top with 1 tablespoon of raisin filling. Place another cookie round on top of cookie with filling. Press with thumb to seal. Bake in 350 oven for 17-20 minutes or until lightly golden brown. Cool on cookie rack. To make the frosting: Mix the butter, sugar and rum together and stir until well combined.
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For filling, in a saucepan, combine the cornstarch, flour and brown sugar. Stir in water until smooth. Add raisins. Bring to a boil over medium heat; cook and stir and cook for 3 minutes or until thickened. Cool. On a floured surface, roll out …
Mix dry ingredients, baking powder, soda, salt and flour, in a separate bowl. Alternate adding vanilla, Smith's milk and dry ingredients until well mixed. Roll out dough on lightly floured counter, cut with round cookie cutter. Filling: Place …
Mix vegetable shortening, milk, egg, and vanilla extract into dry ingredients to make a dough. Roll the dough out 1/4-inch thick on a floured work surface. Cut dough into 2 1/2-inch rounds using a biscuit cutter or glass. Combine raisins, 1/2 cup sugar, and 1 tablespoon flour in a bowl; stir to coat raisins. Spoon 1 rounded teaspoon of raisin
Place a tablespoon of raisin filling in the center of the cookie. Top with a second cookie and seal the edges with a fork. Bake at 375 for 10 to 12 minutes or until very lightly browned. When cookies are cooled mix together the melted butter, powdered sugar, milk, and vanilla. Frost the tops of each cookie.
Step 1 Preheat oven to 350 degrees F. Grease and flour 9 x 13 inch pan. Step 2 Cook first six ingredients over low heat until well blended. Set aside to cool. Step 3 In a separate bowl, mix together brown sugar, oatmeal, baking soda, butter, …
Roll out into Tbsp sized balls and flatten into rounds. Put down one round, add filling in the center, then top with another round and seal around the edges with finger tips. Bake at 400 degrees for about 8 minutes, or until light brown in color. Cool completely. (optional: sprinkle with a little cinnamon and sugar)
Directions In a large bowl, beat the butter or margarine, 1 1/2 cups sugar, eggs, and vanilla until fluffy. Sift flour with baking powder, baking soda and salt. At low speed, beat sour cream into the egg mixture, gradually beat in the …
Simmer raisins in water until water is absorbed; cool. Cream shortening; add sugar gradually; beat in egg. Blend in sifted dry ingredients, sour cream, vanilla, oatmeal, raisins and walnuts. Drop level teaspoonful of dough onto greased cookie sheet. Bake at 350°F for about 10 minutes. Makes about 5 dozen.
Low-carb chocolate tim tams 10 g Quick Swedish keto hazelnut cookies 1 g Keto cookie dessert creations Cookies can also be used as the creative base for other treats. If you’ve got chocolate chip cookies and vanilla ice cream, try putting them together for an ice cream sandwich. Make the cookies a bit smaller for better portion control.
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1/4 cup raisins 1/4 cup unsweetened coconut 1/4 cup stevia in the raw pinch nutmeg 1/4 teaspoon cinnamon Instructions Preheat oven to 375F. Mix together ingredients and drop dough onto a parchment lined cookie sheet by heaping tablespoonful (makes 24). Bake 12-15 minutes. Cool on pan then store in an airtight container. Notes
Low-Carb Oatmeal Raisin Cookies uses several low carb and low sugar ingredients to make a healthier cookie treat. Low-Carb Oatmeal Raisin Cookies are my recipe of the day for National Oatmeal Month. It is National Everybody is Trying to Diet month as well, but I digress. Did you make a resolution to eat healthier?
They are high in carbs and contain barely any fiber. However, the amount of raisins used in the entire recipe is equally dispersed between all the cookies, so the overall carbs per cookie is negligible. If you are concerned about it, you can replace them with chopped nuts.
When plumb and soft, drain water and grind. Put in saucepan and add sugar, salt, and water. Mix the flour with just enough water to make smooth paste, then add to raisin mixture. Let come to boil, then set off to cool. Cookie: In large mixing bowl, cream together butter& sugar. Beat in eggs.
These sour cream keto cookies are reminiscent of the old fashion cookies many of us grew up on. It’s the type of recipe that was commonly found in church community cookbooks. If like me you grew up in the 1980s then you might remember McCall’s sour cream cookie recipe. That recipe produced a light, soft, sweet delicious option.