Sour Cream Cookies
Pinch of salt
2 Eggs - Beaten
1tsp Lemon juice
1C Sour Cream
1tsp Baking Powder
5C Flour (or enough to make the dough easy to roll)
Step 1: Cream your butter and sugar. I leave my butter out overnight so it's soft enough to cream without melting (which as we all know changes the texture of the butter and it's no longer "creamy")Step 2: Add your eggs, lemon, vanilla and salt and blend. It'll be really wet!
Step 3: Blend your 1 cup of sour cream. Yummy!
Step 4: Add your flour until your dough no longer sticks to the sides of the bowl.
Step 5: Put your dough between two rolls of saran wrap and roll with your pin. This is a great way to roll things out. When using flour to roll things you have the chance of adding too much flour and it getting too dried, it leaves flour residue on the cookies after they're baked AND you can never use all your dough.
Step 6: Use your cookie cutter of choice and stamp your dough - place on your cookie sheet. These cookies really don't grow so you can place them fairly close together.
Cook your cookies in a 375 degree oven for 8 - 10 minutes. If your cookies start to brown at all, you've baked them too long. They are supposed to be white and slightly crispy.
Don't mind the bite marks on the other side. Cookies in this house go quickly!
Share with your best friend, toddlers, babies and or your bunco group! :)