[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Sour Cream Cookies[/title][fusion_text]Week of December 1st to December 5th, 2008
SOUR CREAM COOKIES (Thanks to Wilma Keehr, Little Falls, Mn.)
1/2 Cup Butter, not margarine 1 Cup White Sugar 2 Eggs
1/2 Tsp. Baking Soda 1 Tsp. Vanilla 1 Cup Sour Cream
Note: Real Cream or half and half will work instead of the sour cream if you want to.
3 Cups Flour
In a bowl, mix all ingredients together well and then cool dough. Drop by teaspoonfuls onto cookie sheet or roll out and cut with your favorite cookie cutters and decorate them for Christmas. Bake at 350 degrees for about 10-12 minutes.
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