A classic recipe for soft, cake-like sour cream cookies from B. Forrest, flavored with vanilla and lemon extract.
Author
B. Forrest
Recipe
| Measurements | Ingredients |
|---|---|
| 2 1/4 cups | All-Purpose Flour |
| 1 teaspoon | Baking Powder |
| 1/2 teaspoon | Baking Soda |
| 1/2 teaspoon | Salt |
| 1/2 cup | Shortening |
| 1 cup | Sugar |
| 1 | Egg |
| 1/2 cup | Sour Cream |
| 1 teaspoon | Vanilla Extract |
| 1/2 teaspoon | Lemon Extract |
Instructions
- Prepare the Dough: In a large bowl, cream together the shortening and sugar until light and fluffy.
- Beat in the egg, sour cream, vanilla extract, and lemon extract until well combined.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms.
- Chill: Cover the dough and chill for at least 1 hour.
- Bake: Preheat your oven to 400°F.
- On a lightly floured surface, roll the chilled dough out to a thickness of ¼ to ½ inch.
- Use cookie cutters to cut out shapes and place them on an ungreased cookie sheet.
- Bake for 5 to 7 minutes, or until the edges are just lightly golden. Watch them carefully as they bake quickly.
- Let the cookies cool on a wire rack. These are delicious plain or with a simple powdered sugar icing.
Note
Chilling the dough is a recommended step not on the original card, as this type of soft dough is much easier to handle when cold.
