Sour Cream Cookies

Yield: Makes about 4 dozen depends on size of cutter

Ingredients

• 2 cups sugar
• 1 cup Butter
• 2 eggs
• 1 cup Sour Cream
• 1 teaspoon vanilla
• 4 1/2 - 5 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoon nutmeg

Directions

1. Cream =
2. Cream applies to sugar, butter, eggs, sour cream, and vanilla. Add to mixture applies to flour, baking soda, baking powder, and nutmeg.
3. Dough will be sticky so add little flour at a time to be able to handle it and roll 1/4 inch thick.
4. Bake at 350° 10-12 minutes (depend on your oven)

Timing

• 10-12 minutes

Temperature

• 350°

Equipment

• mixing bowl and beater, rolling pin, round biscuit cutter, baking sheet, and oven

Notes

• The source implies cutting through its yield and cutter note but never gives an explicit cut or baking-sheet arrangement instruction.
• Very good cookie

Arwilda’s edits

Arwilda’s note: Changed “Unreadable text deleted after the final 5 in the flour range” to “The crossed-out characters may be a fraction, possibly 1/2, but the source does not support a confident recovery.”. Keep originalText unresolved and retain the final readable 4 1/2 to 5 cups flour range.

Needs review

Uncertain crossed-out text in flour quantity: Crossed-out characters after “5” cannot be read reliably. Candidates: “4 1/2 - 5 cups flour”, “4 1/2 - 5 [unreadable crossed-out text] cups flour”.