Cold Dough Cookies – a delicious recipe with flour, butter, Crisco, cake yeast, sour cream, egg yolks. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine flour, butter and Crisco and crumb the mixture as you would for pie crust.
2
Add egg yolks to top of flour mixture (do not mix yet; wait until ingredients are in the mix.)
3
Add 1/2 cup sour cream to flour mixture.
4
Add cake of yeast, 1 tablespoon sugar and vanilla to remaining sour cream in its container.
5
Mix until yeast is dissolved.
6
Add yeast mixture to flour mixture and stir by hand until dough is soft.
7
Place dough in airtight container overnight (covering dough with plastic bag works well.) Divide dough into 5 parts and add flour and plenty of sugar.
8
Roll with rolling pin to 1/8-inch thick (very thin); cut into triangles and add filling to wide section of triangle and roll as you would crescent rolls.
9
Roll in sugar and bake on ungreased cookie sheet at 350u00b0 for 20 minutes.
1557
kcal
Calories
70
g
Fat
191
g
Carbs
39
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 c. flour, 1/2 lb. butter, 1/2 c. Crisco, 1 cake yeast (large cake or 2 oz.), and more.
Yes, Cold Dough Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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