drop - Sour Cream Cookies
Source of Recipe
from Barb at homefireshearth
You really do have to refrigerate them for one hour
before cooking. It's Grandma's secret tip for making
them turn out right.
Also, you need to sift your flour first and then measure
out your three cups.
drop - Sour Cream Cookies
all purpose flour - sift then measure 3 cups
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup soft butter
1 1/2 cups granulated white sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla
topping for cookies:
1/2 cup granulated white sugar
1 teaspoon ground cinnamon
1. Combine flour, baking powder, baking soda, and salt. (The easiest way
to do this is with your sifter. It doesn't hurt the flour to be
re-sifted.) Set your dry mixture aside.
2. Combine and bean butter, sugar and eggs until they are light and
fluffy.
3. Blend in the sour cream and vanilla until the mixture is nice and
smooth.
4. Add your dry mixture gradually.
5. Refrigerate your cookie dough for one hour.
6. Preheat your oven to 375 degrees.
7. Drop tablespoon sized cookie dough mixture onto your greased cookie
sheet, making sure they are about two and 1/2 inches apart. (Dough will
puff up and spread out.)
8. Sprinkle your cookies with topping.
9. Bake the cookies 10 to 12 minutes or until the tops of the cookies
are a light golden brown color.
Makes 3 1/2 to 4 dozen cookies.
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