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Published: Wednesday, 12/12/2001

Nana Brell's Sour Cream Cookies

1 1/2 cups sugar

1/2 cup butter

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon baking powder

2 1/2 cups sifted flour

2 eggs

1 cup sour cream

1 teaspoon vanilla

Frosting (recipe follows)

Cook's note: The baking time and temperature will vary according to your oven. Start baking at 8 to 9 minutes and adjust from there. Also, do not prepare these cookies during the summer months or in humid weather.

With a mixer, cream the butter and sugar. Add the eggs and vanilla and beat until well-blended. Mixing by hand, dissolve the baking soda in the sour cream and add to the batter. Stir in the flour, baking powder, and salt. Refrigerate at least one hour.

Spoon-drop dough onto greased cookie sheet. Bake at 375 degrees for approximately 8 to 10 minutes. You do not want the cookies to brown. After 8 minutes, test the cookies by touching them with your finger. The cookies should spring back, as if you were baking a cake.


2 cups powdered sugar

1/4 cup butter, softened

1 teaspoon vanilla

2 teaspoons hot water

Mix until thoroughly blended and frost cookies.

Yield: 24 - 30 cookies

Source: Matthew Weston

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