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Rich Sour Cream Cookies Recipe

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This recipe for Rich Sour Cream Cookies is from The Renaldi Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. (2 sticks) butter, cut into small pieces
2 c. sugar
2 large eggs
1 c. sour cream
1 tsp. baking soda
1 tsp. almond extract
1 tsp. cinnamon
1/2 tsp. salt
4 c. all-purpose flour
Cranberries, maraschino cherries or jam, to top the cookies (optional)
Directions:
Directions:
Preheat oven to 375º. Line 2 baking sheets with parchment paper. In a large bowl, use an electric mixer to beat the butter and sugar on medium until fluffy, about 2 minutes. Add the eggs and beat until smooth. Set aside. In a small bowl, whisk together the sour cream, baking soda, almond extract, cinnamon and salt. With the mixer on low, add this to the butter mixture and beat until smooth, scraping down the sides of the bowl with a rubber spatula as needed. Increase mixer speed to medium. One cup at a time, add the flour and beat until incorporated. Scrape down the sides of the bowl and beat for another minute. Use a large spoon to drop balls of dough (about 2 tbsp. each) on the prepared baking sheets. Space the cookies about 2" apart. If desired, press a cranberry, maraschino cherry or dollop of jam into the center of each. Bake 14 to 16 minutes, or until the edges just begin to brown. Let the cookies cool in the pan for several minutes, then use a spatula to transfer them to a wire rack to cool. Let the baking sheets cool completely before baking additional batches.
Number Of Servings:
Number Of Servings:
Makes about 40 cookies
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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