et aside.
Beat the sugar and butter until light and
br>Cream butter sugar, egg and vanilla. Beat 2 minutes.
Add sour cream
Combine baking soda and sour cream.
Cream butter and sugar.
Add eggs, one at a time, blending well after each.
Blend in vanilla.
Blend in sour cream and baking soda.
Combine baking powder and flour and add to sour cream mixture.
Refrigerate until easy to handle, usually at least an hour.
Roll out dough about 1/2 inch thick and cut into shapes.
Bake at 325F(Note:temp varies or different ovens)for 8-10 minutes or until golden brown.
Beat white sugar and 1 cup butter together
Cream together 1 1/2 cups white sugar, butter or margarine, 1 teaspoon
Measure the brown sugar, salt, baking soda, sour cream, shortening, eggs, and vanilla into
f mayonnaise; add sugar gradually while continuing to cream.
Add eggs
large bowl, cream together the shortening and sugar until smooth. Beat
argarine and sugar. Beat in the eggs, vanilla and sour cream. Combine the
Dissolve baking soda and salt in Sour cream.
Mix butter and sugar.
Add eggs and vanilla.
Mix in Sour cream mixture.
Slowly add flour, and mix well.
Chill for at least one hour.
Roll out and cut with your favorite shapes (Be sure not to roll too thin).
Bake at 350 degrees for 10 minutes.
Let cookies cool, and decorate with your favorite Icing(I prefer Royal Icing).
Sift flour, baking powder, and salt. Cream butter with sugar, beat in egg, then stir in sour cream and vanilla. Stir in flour mixture 1/3 at a time.
Wrap dough in wax paper and chill.
Roll out 1/4 inch thick. Cut out cookies with your favorite cookie cutters. Put on ungreased cookie sheet. Bake at 350 degrees F (175 degrees C) for 10 minutes.
nd the sugar together.
Add the sour cream.
Add the eggs
Sift dry ingredients; set aside.
Cream together sugar and shortening; add eggs and lemon extract.
Blend and add sour cream. Combine this mixture with sifted dry ingredients.
Mixture will be stiff.
Refrigerate overnight.
Cream together shortening, sugar and eggs well.
Add salt, baking powder, baking soda, lemon and vanilla extracts, nutmeg and sour cream; mix well.
Add flour and beat.
Chill 3 hours.
Sift together sugar, flour, salt and soda.
Add butter and work in dry ingredients with knife or pastry blender.
Add well beaten egg, vanilla and half of the sour cream, cutting liquid into dry ingredients with knife or blender.
Add remainder of sour cream to form soft dough.
Refrigerate 1 hour or longer.
Roll dough.
Cut cookies.
Bake on a greased cookie sheet at 310\u00b0 for 8 to 10 minutes.
Makes about 5 dozen.
In large mixing bowl, cream shortening and sugar until light and fluffy.
Cream shortening and sugar.
Add eggs.
Add flour to creamed mixture alternately with sour cream.
Chill.
Cut with 3-inch cookie cutter.
Can be dropped instead of rolled.
Bake at 375\u00b0 for 10 to 12 minutes.
Cream butter, lard and sugar. Add eggs and beat. Mix sour cream and baking soda together and add to egg mixture. Add flour and salt and mix well.
Chill dough until firm enough to roll.
Preheat oven to 400 degrees F (205 degrees C).
Roll out dough and cut with cookie cutter. It's wise to keep dough in refrigerator between rolling out batches. Bake for 5 - 7 minutes.
Mix shortening, butter, sugar, eggs and vanilla thoroughly in
Cream
sugar and butter.
Add sour cream and eggs.
Add flavorings.
Sift
dry ingredients together and add to creamed mixture.
Dough
will be soft.
Chill several hours.
Roll out small amounts
at
a
time\ton
a
well floured surface.
Keep remaining
dough chilled.
Use desired cookie cutters.
Bake 8 to 10\tminutes
in 350\u00b0 oven.\tDo not brown the cookies.
This is a very tender soft cookie.
Frost and decorate as desired.