I am not a fan of sugar cookies. For the most part, if the cookie doesn’t contain chocolate, I’m not really interested.
However…my mother made Sour Cream Cookies at holiday time. It didn’t matter what holiday, Christmas, Halloween, Easter, birthdays… these cookies were tradition.
And they are soft, and moist and have the best flavor.
I haven’t made them in a few years here at the house, but I thought this year might be a good year since my kids are really into cooking and baking with me.
The time with my kids didn’t quite turn out the way I was hoping. But the cookies? They turned out just fine.
My kids, one at a time, all managed to do something that crossed the line, ejecting them from the kitchen. And truthfully, they didn’t care. Turns out, they were all about the cookie…eating the cookie, that is.
No matter. We had fun while it lasted and I have cookies to last a while. They freeze fantastically. Just pull them out of the freezer one half hour before frosting them. Bam…cookies to go.
I’d love to share with you the recipe my mom always made.
Sour Cream Cookies
1 Cup Shortening
2 Cups Sugar
1 Teaspoon Vanilla
1 Teaspoon Salt
2 Teaspoons Baking Soda
4 1/2 Cups Flour
1 Cup Sour Cream
Cream shortening and sugar; add eggs and vanill and mix well.
Combine salt, soda and flour and add alternately with sour cream to first mixture.
Roll out onto your work area to 1/2″ thickness or less (In my opinion, 1/2″ is best)
Bake a test cookie to determine if it needs more flour.
Cut them in any shape you want!
Bake on a lightly greased sheet in 350 degree oven 8-10 minutes, depending on the thickness.
Let them cool and freeze or decorate away!