Prep 15 mins
Cook 10 mins
These sound like they'll be great - I plan to try them for a cookie exchange.
- 1 cup butter
- 2 cups sugar
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 4 cups flour
- 1 teaspoon baking powder
- Combine baking soda and sour cream.
- Cream butter and sugar.
- Add eggs, one at a time, blending well after each.
- Blend in vanilla.
- Blend in sour cream and baking soda.
- Combine baking powder and flour and add to sour cream mixture.
- Refrigerate until easy to handle, usually at least an hour.
- Roll out dough about 1/2 inch thick and cut into shapes.
- Bake at 325º for 8-10 minutes, or until light brown.
These were delicious! Verry verrry good! They were soft and chewy, even after we froze the extras for a few weeks and ate them later. The only problem we had was the dough rolling stage. We had to mix in a lot more flower before the dough became unsticky and solid, even though we'd left it in the fridge for a LONG time. So less than five stars for difficulty, but most definetly a recipe I'll use again and again because the taste is worth a little trial.
These cookies never set after 2 hours in the freezer. They made a big gloppy mess. I had to throw the dough away. They were terrible.
These are lovely little biscuits, a bit like scones, so good with a little jam or alone if you make them bitesize. Very easy to make - I added cinnamon to one half of the batch as Charishma did and these ones are especially nice. Think they'd be excellent with almond flavoring aswell. Thanks for a simple adaptable recipe!