2 sticks of butter or oleo
2 cups of sugar
2 Eggs
¾ cup sour cream
1 teaspoon baking soda
1 teaspoon vanilla
½ teaspoon salt
5-6 cups flour

Cream butter/oleo till light and fluffy. Add sugar and cream it well again, now add your eggs and beat well. Same with the sour cream.

Be sure to add vanilla, salt and soda all before the flour so it will mix in well. Add the flour a single cup at a time, beating well after each addition. Dough will be firm and should not be very sticky.

Wrap in plastic wrap and put in fridge overnight. Dough MUST be chilled well to use. Can be frozen too.

Break off some dough and roll out on floured surface to about ¼ inch thick (yes, this IS thicker than normal- but trust me on this).

Cut out cookies and place on ungreased cookie sheet bake till lightly brown on bottom and I do mean LIGHTLY. Do not overbake. No I can’t tell you how long because I do not know the size cutters you used- HA

Cookies can be frosted now or frozen and frosted later.

You can also add chocolate chips and only 5 cups flour for a good quick drop cookie.

Write comment
Name:
Email:	do not notifynotify
Website:
Title:
UBBCode:	-color-aquablackbluefuchsiagraygreenlimemaroonnavyolivepurpleredsilvertealwhiteyellow -size-tinysmallmediumlargehuge

3.25 Copyright (C) 2007 Alain Georgette / Copyright (C) 2006 Frantisek Hliva. All rights reserved."