This is a recipe passed down from my mother. While making the cookies today, I remembered Mom would poke her finger in one of the cookies to see if it was done. I however remove the cookies from the oven when the timer “dings” instead of poking them. (Ha!) My favorite thing about these cookies is the icing. The burnt butter adds such a delectable taste making the cookies literally melt in your mouth.
Sour Cream Cookies
Ingredients:
½ cup Butter
1 ½ cups Sugar
2 Eggs
1 ½ cups Sugar
2 Eggs
1 cup Sour Cream
1 teaspoon Vanilla
1 teaspoon Vanilla
2 ¾ cups Flour
½ teaspoon Baking Soda
½ teaspoon Baking Powder
½ teaspoon Baking Soda
½ teaspoon Baking Powder
½ teaspoon Salt
Directions:
Beat butter, sugar and eggs until well blended and fluffy. Add the sour cream and vanilla and again beat until well blended. Sift together the flour, baking soda, baking powder and salt. Add to the butter mixture and blend until smooth and blended well.
Beat butter, sugar and eggs until well blended and fluffy. Add the sour cream and vanilla and again beat until well blended. Sift together the flour, baking soda, baking powder and salt. Add to the butter mixture and blend until smooth and blended well.
Chill dough for at least one hour. The dough will be sticky. I use a dough scoop just a tad smaller than a tablespoon. Drop desired size of dough onto a greased cookie sheet 2 inches apart. I prefer baking stones however any cookie sheet will do.
Bake at 425 degrees for 9 minutes or until lightly browned. Remove cookies from oven and cookie sheet and place on a cooling rack.
Burnt Butter Icing
Ingredients:
½ cup Butter
4 cups sifted Confectioners’ Sugar (powered sugar, 10x)
½ cup Butter
4 cups sifted Confectioners’ Sugar (powered sugar, 10x)
4 tablespoons milk
1 teaspoon vanilla
1 teaspoon vanilla
Directions:
Melt butter in a saucepan over a medium-high heat. Cook stirring constantly until the butter is light brown in color. Do not burn but do not under cook either.
Melt butter in a saucepan over a medium-high heat. Cook stirring constantly until the butter is light brown in color. Do not burn but do not under cook either.
Add confectioner’s sugar, vanilla and milk to butter in a bowl and beat on high with an electric mixer until smooth and creamy. Add more milk or confectioner’s sugar as needed.
Frost the cookies immediately because this frosting will set quickly.
Enjoy!!
jeanne says
Cathi, thank you for your comment on Sat. I have been out of town and sooo busy. Mmmmmm, yummy recipes to try. I love to bake for the holidays.
Wishing you and your family a wonderful Thanksgiving.
Hugs, Jeanne
Shari says
This recipe did not have enough flour. The first two batches ran all over the pan. I had to add more flour to obtain the proper texture.
Katie Fought says
Mmm will have to try to make gluten free soon! These look yummy!
Sandy says
These are a family favorite our mother used to make for us when we were kids.