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    Tina’s Sour Cream Cookies


    Source of Recipe


    BBR

    Recipe Introduction


    Tina_CNY

    List of Ingredients




    1 cup blanched sliced almonds
    1 cup butter, softened
    1-1/2 cups sugar
    2 large eggs
    1 teaspoon vanilla extract
    1 teaspoon almond extract
    1 cup sour cream
    3-1/4 cups all-purpose flour
    1 teaspoon salt
    1/2 teaspoon baking soda
    1/2 teaspoon baking powder

    Recipe



    Preheat oven to 350 degrees.
    Spread almonds on ungreased cookie sheet. Toast in oven for 20 minutes, or till golden brown and fragrant. Remove from oven; set aside to cool.
    In large mixing bowl, cream butter and sugar together. Add eggs and extracts, then sour cream.
    In separate bowl, mix dry ingredients. Gradually add to creamed mixture. Chill dough in for 10-12 minutes. Cool on wire rack. Frost cookies when completely cooled. Sprinkle with toasted almonds.

    Frosting:

    1/2 cup (1 stick) unsalted butter, softened
    2-1/4 cups powdered sugar
    1/2 teaspoon vanilla extract
    1/2 teaspoon almond extract
    2 tablespoons milk
    dash salt

    Cream butter and sugar. Add remaining ingredients and beat till smooth.

    Yield: 5-1/2 to 6 dozen 2” cookies.
 

 

 

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