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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 36 |
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I cut this recipe out of the newspaper to try. They were a hit with my whole family. These would be good with icing, or just sprinkled sugar on top is what I did. Ingredients:
1 cup butter, cut into small pieces |
2 cups sugar |
2 large eggs |
1 cup sour cream |
1 tsp. baking soda |
1 tsp. almond extract |
1 tsp. cinnamon |
1/2 tsp. slat |
4 cups all-purpose flour |
cranberries, maraschino cherries or jam, to top the cookies (optional) |
Directions:
1. Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
2. In a large bowl, use an electric mixer to beat the butter and sugar on medium until fluffy, about 2 minutes. Add the eggs and beat until smooth. Set aside.
3. In a small bowl, whisk together the sour cream, baking soda, almond extract, cinnamon and salt. With the mixer on low, add this to the butter mixture and beat until smooth, scraping down the sides of the bowl with a silicone spatula as needed.
4. Increase mixer speed to medium. One cup at a time, add the flour and beat until incorporated. Scrape down the sides of the bowl and beat for another minute.
5. Use a large spoon to drop balls of dough (about 2 Tbs. each) on the prepared baking sheets. Space the cookies about 2 inches apart. If desired, press a cranberry, maraschino cherry or dollop of jam into the center of each. (or sprinkle with a colored sugar)
6. Bake for 14 to 16 minutes, or until the edges just begin to brown. Let the cookies cool in the pan for several minutes, then use a spatula to transfer them to a wire rack to cool. Let the baking sheets cool completely before baking additional batches.
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