Sour Cream Cookies

Yes, it has been a while. I have been busily trying out recipes from the box, but I just never seemed to find the time to sit down and write them up. We'll see if I can improve on this track record. To start back off, a simple, straightforward cookie.

Original Recipe

1 cup sour cream

1 cup shortening (or butter)

2 cups sugar

1 egg

6 1/2 cups flour

1 tsp. baking soda

2 tsp. baking powder

1 tsp. salt

1/2 tsp.

Roll, sprinkle with sugar. Bake at 425 degrees.

Did it Work?

Pretty much. This is a very plain-looking cookie, which a few eaters described as a cross between a sugar cookie and shortbread. It makes a huge batch, so it is a great recipe for those times when you find yourself needing to back for large groups or multiple events. Since these are a cut-out cookie, they are ripe for decorating with whatever strikes your fancy and they could be easily spiced up with a myriad of additions (extracts, nuts, frosting, etc.).

Modifications

Flour. I used less flour than called for, about 5 cups and still ended up putting in a couple of tablespoons of milk because the dough was quite dry. This feels like a recipe developed in a much more humid place. Like any other cookie, try not to overwork the dough. Use your eyes and if it does not want to come together, a little milk will help.

Rolling. As mentioned, this makes a huge amount of cookies. You will need to divide the dough and roll in batches. Rolling out to 1/4 inch gives you a thicker, softer cookie that really only browns around the edges. If you go thinner, you will get a crunchier cookie that takes a beautiful brown color and a different taste. The batch is so big, I say do both and please everyone.

Baking Time. My batches took about 10 minutes on average.