Sour Cream Cocoa Cookies

 Sour Cream Cocoa Cookies

    Mmmmm.  This recipe comes from Hershey Chocolate's Hershey's Recipes recipe booklet, published in 1940. I needed something to take to my church ladies group potluck and wanted to take something for dessert. I chose these cookies and I'm glad I did, because the cookies (2) which I sampled, were yummy. The recipe booklet says this makes about 4 dozen. I used a cookie scoop and got 4 3/4 dozen. My original thought was to make these and then do a drizzle of white chocolate over the top, but I decided not to do that. The recipe booklet also says to bake for about 10 minutes and I feel they need closer to 12 minutes at 375 degrees F. The recipe calls for sifted flour and then to sift with the cocoa, spices, salt, but I didn't pre-sift the flour. These cookies have nuts, but feel free to leave out the nuts, substitute pecans in lieu of walnuts or maybe add mini chocolate chips. Whatever you decide to do, you should make these. 

Ingredients:

1 1/2 cups sifted flour

1/3 cup Hershey's Cocoa powder (or your favorite brand)

1/2 tsp salt

1 tsp baking powder

1/4 tsp baking soda

2/3 cup shortening

1 cup sugar

2 eggs

1 tsp vanilla

1/2 cup chopped walnuts

1/2 cup sour cream

Directions:

Sift flour, cocoa, salt, baking powder and baking soda into a small bowl and set aside. In a large bowl, cream shortening, then add sugar gradually and cream until fluffy. Beat in eggs. Stir in vanilla and walnuts. Add flour mixture alternately with sour cream (I forgot to alternate, but they turned out fine). Mix thoroughly, then use a cookie scoop or spoons to drop onto greased baking sheets (I used un-greased stoneware pans). Bake at 375 degrees F for 10-12 minutes. This recipe will make at least 4 dozen cookies. 

Hershey's Recipes booklet

Sour Cream Cocoa Cookies