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Sour Cream Cookies
Ingredients:
4 c. flour, divided
2 c. sugar
1 c. butter, softened
1/2 c. sour cream
2 eggs
1 Tbs. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. nutmeg
1 tsp. vanilla
1/2 tsp. lemon extract
Sugar for sprinkling
4 c. flour, divided
2 c. sugar
1 c. butter, softened
1/2 c. sour cream
2 eggs
1 Tbs. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. nutmeg
1 tsp. vanilla
1/2 tsp. lemon extract
Sugar for sprinkling
Directions:
In large bowl, combine 2 c. flour, 2 c. sugar, butter, sour cream, eggs, baking powder, baking soda, salt, nutmeg, vanilla and lemon extract. Beat at low speed, scraping bowl often, until well mixed. Stir in 2 c. flour. Divide dough into 4 equal parts. Wrap in waxed paper. Refrigerate 2 hours.
Preheat oven to 350 degrees. Roll out dough to 1/8" thickness on well floured surface. Cut out with cookie cutters. Place 1" apart on ungreased cookie sheets. Bake 8-12 minutes or until edges are lightly browned.
Makes about 6 dozen cookies.
In large bowl, combine 2 c. flour, 2 c. sugar, butter, sour cream, eggs, baking powder, baking soda, salt, nutmeg, vanilla and lemon extract. Beat at low speed, scraping bowl often, until well mixed. Stir in 2 c. flour. Divide dough into 4 equal parts. Wrap in waxed paper. Refrigerate 2 hours.
Preheat oven to 350 degrees. Roll out dough to 1/8" thickness on well floured surface. Cut out with cookie cutters. Place 1" apart on ungreased cookie sheets. Bake 8-12 minutes or until edges are lightly browned.
Makes about 6 dozen cookies.
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