These cookies are soft and sweet and easy to make. Ingredients
Prior to placing steaks on grill grind black pepper each side
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3 cups of all-purpose flour
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1 tsp. baking powder
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½ tsp. baking soda
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½ tsp. salt
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1 cup of butter, softened
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1 to 1.5 cups of sugar (depends on how sweet you want the cookies)
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2 eggs
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1 cup of sour cream
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1 tsp. vanilla
Preparation
Sour Cream Cookies by Val Tobin (Canada) If you’re a regular reader of Mom’s Favorite Reads, you might have noticed that when I contribute a recipe, it’s a sweet treat. Guess who hates to cook but loves to bake? So when Mom’s wanted barbecue recipes, I once again dug through my recipe box. Instead of contributing a recipe for the barbecue, I’ve got a treat that makes a great addition to any barbecue event.
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Preheat oven to 350 degrees F.
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Sift together flour, baking powder, baking soda, and salt in a medium-size bowl.
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Beat together in a large mixing bowl at medium speed the butter, sugar, and eggs until light and fluffy.
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Reduce speed and mix in the sour cream and vanilla.
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Gradually add in the flour mixture until blended.
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Refrigerate dough at least 1 hour until firm.
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Roll dough into small balls (about 1 inch) and place on lightly greased cookie sheet.
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Bake for 10 to 12 minutes (bottoms of cookies should be lightly browned).
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Cool cookies completely on wire racks.
Recipe makes about 4 to 5 dozen cookies. These cookies freeze just fine, so if you don’t want to scarf them all in a couple of days, you can store them in the freezer for a month or two.
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