Christian Chefs International
Sour Cream Drops
These cookies were a "Camp" favorite. We used to make literally thousands of these delicious goodies. They are a nice moist addition to the fancy cookies on your Holiday trays.

Yield: 12 dozen #40 scoop; 3 dozen #40 scoop

3 LB (1.36kg); 2 3/4 cups (650ml) flour
3 LB (1.36g); 1 1/2 cups (354ml) packed brown sugar
2 LB (.91kg); 1 cup (236ml) dairy sour cream
1 LB (450g); 1/2 cup (118ml) butter
2 tsp (10ml); 1 tsp (5ml) salt
2 tbsp (30ml); 2 tsp (10ml) vanilla
2 tsp (10ml); 1/2 tsp (3ml) baking soda
8; 2 eggs
1 1/2 LB (680g); 6 oz (170g) chocolate chips
1 LB (450g); 1 cup (236ml) chopped nuts

Mix all ingredients except the chips. Add chocolate chips. (If dough is soft, cover and refrigerate.) Heat oven to 375' (190'C). Drop by #40 scoop about 3 inches (8cm) apart onto ungreased cookie sheets. Bake until almost no indentation remains when touched, about 12-15 minutes. Immediately remove from cookie sheet; cool.

Fruit Drops: (Use smaller recipe) Omit nuts. Mix in 2 cups (473ml) candied cherries, cut into halves, 2 cups (473ml) cutup dates and 1 1/2 cups (354ml) chopped walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Press walnut half in each cookie. Yield 7 dozen.

Submitted by Diane Boone

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