By Katelyn Thomas
These cookies are my personal favorites. You really do have to
refrigerate them for one hour before cooking. It’s Grandma’s
secret tip for making them turn out right. Also, you need to
sift your flour first and then measure out your three cups.
3 cups sifted all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup soft butter
1 1/2 cups sugar
1 cup sour cream
1 teaspoon vanilla
1/2 cup of sugar
1 teaspoon of cinnamon
1. Combine flour, baking powder, baking soda, and salt. (The
easiest way to do this is with your sifter. It doesn’t hurt
flour to be re-sifted.) Set your dry mixture aside.
2. Combine and bean butter, sugar and eggs until they are
3. Blend in the sour cream and vanilla until the mixture is
nice and smooth.
4. Add your dry mixture gradually.
5. Refrigerate your cookie dough for one hour.
6. Preheat your oven to 375 degrees.
7. Drop tablespoon sized cookie dough mixture onto your
cookie sheet, making sure they are about two and 1/2 inches
apart. (Dough will puff up and spread out.)
8. Sprinkle your cookies with topping.
9. Bake the cookies 10 to 12 minutes or until the tops of the
cookies are a light golden brown color.
Makes 3 1/2 to 4 dozen cookies.
About The Author: Grandma always had a bit of advice, a
or a quick tip to help her family get things done. Now you too
can step into Grandma’s kitchen at
wisdom-from-grandma.com to find a piece of advice, a
recipe, or just a quick cleaning tip.