Preserved exactly as written in the original source
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Roll
Modern guidance to help you succeed with this vintage recipe
The combination of baking soda and sour cream creates a double-leavening system: the acid in sour cream reacts with baking soda for immediate lift, while baking powder provides additional rise during baking. The sour cream's fat content tenderizes the dough and its acidity activates gluten development slowly, resulting in cookies that are both tender and structurally sound. The high ratio of shortening to flour creates a soft, melt-in-your-mouth texture while the eggs bind the dough and add richness.
The dough can be made up to 3 days ahead, wrapped tightly in plastic wrap, and refrigerated. It can also be frozen for up to 3 months—thaw overnight in the refrigerator before rolling. Baked cookies can be made up to 1 week ahead and stored in an airtight container.
Store baked cookies in an airtight container at room temperature for up to 1 week, layering them with parchment paper to prevent sticking. They can also be frozen for up to 3 months in a freezer-safe container. The high fat content keeps them tender even after storage.
AI-generated tips from Chef Cecil's culinary database
The dough can be made up to 3 days ahead, wrapped tightly in plastic wrap, and refrigerated. It can also be frozen for up to 3 months—thaw overnight in the refrigerator before rolling. Baked cookies can be made up to 1 week ahead and stored in an airtight container.
Store baked cookies in an airtight container at room temperature for up to 1 week, layering them with parchment paper to prevent sticking. They can also be frozen for up to 3 months in a freezer-safe container. The high fat content keeps them tender even after storage.
