Sour Cream Cookies by Val Tobin

Prior to placing steaks on grill grind black pepper each side These cookies are soft and sweet and easy to make.

Ingredients

♦ 3 cups of all-purpose flour ♦ 1 tsp. baking powder ♦ ½ tsp. baking soda ♦ ½ tsp. salt ♦ 1 cup of butter, softened ♦ 1 to 1.5 cups of sugar (depends on how sweet you want the cookies) ♦ 2 eggs ♦ 1 cup of sour cream ♦ 1 tsp. vanilla

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.

Preparation

♦ Preheat oven to 350 degrees F. ♦ Sift together flour, baking powder, baking soda, and salt in a medium-size bowl.

♦ Beat together in a large mixing bowl at medium speed the butter, sugar, and eggs until light and fluffy. ♦ Reduce speed and mix in the sour cream and vanilla.

♦ Gradually add in the flour mixture until blended.

♦ Refrigerate dough at least 1 hour until firm. ♦ Roll dough into small balls (about 1 inch) and place on lightly greased cookie sheet. ♦ Bake for 10 to 12 minutes (bottoms of cookies should be lightly browned). ♦ 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.