| rdfs:comment | - Sour Cream Sugar Cookies 1 C. unsalted butter (I use regular butter) 2 C. sugar 3 eggs 2 tsp. vanilla extract 1 1/4 C. sour cream 1 tsp. baking soda 4 C. flour 2 tsp. baking powder 1/2 tsp. salt 1/4 tsp. ground cinnamon 1/4 tsp. ground nutmeg Preheat oven to 350�. In large mixing bowl, cream the butter for 3 minutes. Add the sugar and cream thoroughly 3 minutes longer. Add the eggs one at a time, beating thoroughly after each addition; add vanilla and blend. In a small bowl combine the sour cream with the baking soda.. Sift together the flour, baking powder, salt, cinnamon, and nutmeg.
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| abstract | - Sour Cream Sugar Cookies 1 C. unsalted butter (I use regular butter) 2 C. sugar 3 eggs 2 tsp. vanilla extract 1 1/4 C. sour cream 1 tsp. baking soda 4 C. flour 2 tsp. baking powder 1/2 tsp. salt 1/4 tsp. ground cinnamon 1/4 tsp. ground nutmeg Preheat oven to 350�. In large mixing bowl, cream the butter for 3 minutes. Add the sugar and cream thoroughly 3 minutes longer. Add the eggs one at a time, beating thoroughly after each addition; add vanilla and blend. In a small bowl combine the sour cream with the baking soda.. Sift together the flour, baking powder, salt, cinnamon, and nutmeg. Add the dry ingredients alternately with the sour cream mixture, beginning and ending with the flour mixture. Drop the dough by tablespoons onto pieces of greased aluminum foil cut to fit the cookie sheet -- 12 cookies to a sheet; the cookies should be about 1 1/2 inches apart. Bake for 8 to 10 minutes, alternating the sheets from top to bottom racks once during baking. The cookies should not be brown on top. Cool on paper-lined racks. Yield: 60 cookies Source: Marcia Adams Heartland Cookbook Tried and true by my friend, Pat Roberts
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