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The best batter you ever ate

There is a touching Jewish tradition of feeding a child a piece of honey cake on the first day of school so that the child associates learning with sweetness. Today, to mark the hundredth post in this blog and to offer readers some pleasure to associate with it, I present my late grandmother’s recipe for sour cream cookies.

Try not to eat all the batter yourself.

Clara Rhodes Early’s Sour Cream Cookies

1 cup shortening

2 cups sugar

3 well-beaten eggs

1 teaspoon vanilla

1 cup sour cream

5 cups sifted flour

3 teaspoons baking powder

1 teaspoon salt

½ teaspoon soda

1 ½ cups nuts (optional)

Drop from teaspoon onto cookie sheet.

Press down.

Bake 15 minutes at 350 degrees.

Posted by John McIntyre at 8:54 AM | | Comments (2)


Thanks, John. By the way, should we preheat the oven?

Congratulations on "turning 100" in blog years, John.

As far as preheating the oven, I think the implication is the batter is consumed long before baking ...

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About John McIntyre
John McIntyre, mild-mannered editor for a great metropolitan newspaper, has fussed over writers’ work, to sporadic expressions of gratitude, for thirty years. He is The Sun’s night content production manager and former head of its copy desk. He also teaches editing at Loyola University Maryland. A former president of the American Copy Editors Society, a native of Kentucky, a graduate of Michigan State and Syracuse, and a moderate prescriptivist, he writes about language, journalism, and arbitrarily chosen topics. If you are inspired by a spirit of contradiction, comment on the posts or write to him at
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