|Taste in Bloom Original Photo|
Difficulty: Easy; Makes: 4 Dozen; Prep time: 10 minutes + about 10 minutes baking time
Adapted from The Girl Who Ate Everything
Ingredients (4 dozen):
- 1 cup sour cream
- 2 cups white sugar
- 1 cup butter, slightly softened
- 4 eggs
- 1 teaspoon almond or vanilla extract (pref. almond)
- 6 cups flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Preheat oven to 350 degrees.
In a large bowl, combine sour cream, sugar, butter, eggs, and vanilla or almond extract. Beat for 2-3 minutes. Add dry ingredients and mix well. The dough will still be wet and sticky. Refrigerate the dough for 25 minutes or until firm.
Roll out the dough to about 1/4 inch thick and using cookie cutters, cut out cookies. Add a small amount of flour as needed to make the dough more workable. Keep in mind that the less flour you use, the softer the cookies will be.
Bake for about 8-10 minutes, until the cookies are light golden brown. They should appear underdone. Allow the cookies to cool on the pan. If you prefer a harder, crunchier texture, bake them a minute or two longer.