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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 12 |
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This is from Everyday Food magazine. They are beautiful on the plate and so tasty. Ingredients:
2 cups all-purpose flour, spooned and leveled |
1 teaspoon baking powder |
1/2 teaspoon salt |
1/4 teaspoon baking soda |
8 tablespoons unsalted butter, room temperature |
1 1/2 cups sugar, plus more for sprinkling |
1 large egg |
1 teaspoon pure vanilla extract |
1/4 cup sour cream |
Directions:
1. Preheat oven to 350 degrees, with one rack in upper third and another in lower third. In a medium bowl, whisk together flour, baking powder, salt, and baking soda; set aside.
2. Using an electric mixer on medium-high, beat butter and sugar until light and fluffy, 2 to 4 minutes. Add egg and vanilla; beat well to combine.
3. With mixer on low, add half the flour mixture, followed by sour cream, then remaining flour mixture; mix just until smooth. (Dough will be stiff; you may need to finish mixing it by hand with a wooden spoon.).
4. Drop mounds of dough, each equal to about 3 tablespoons, 3 to 4 inches apart, onto two ungreased baking sheets; sprinkle with sugar. Bake until edges of cookies are just firm and tops are barely beginning to brown, 20 to 25 minutes, rotating sheets once halfway through. Transfer cookies to a rack to cool.
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