Sour Cream Cookies

Full blue-binder recipe with handling and yield notes

Yield: Makes about 4 dozen depends on size of cutter

Cream =
Cream applies to sugar, butter, eggs, sour cream, and vanilla. Add to mixture applies to flour, baking soda, baking powder, and nutmeg.
Dough will be sticky so add little flour at a time to be able to handle it and roll 1/4 inch thick.
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

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

Standard, half, and one-and-a-half batch calculation sheet: 5 cups flour
Full blue-binder recipe with handling and yield notes: 4 1/2 to 5 cups flour

Standard, half, and one-and-a-half batch calculation sheet: No handling, oven, bake time, or yield is included on the calculation sheet.
Full blue-binder recipe with handling and yield notes: Roll 1/4 inch thick; bake at 350 degrees for 10-12 minutes; makes about 4 dozen.

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