The Barn Inn in Holmes County, Ohio. Not only are they delicious, but they are easy to handle when rolling out.
Sour Cream Sugar Cookies
1 cup sour cream
2 cups sugar
1 cup butter, softened
1 teaspoon baking powder
1 teaspoon soda
2 teaspoons vanilla
5-6 cups flour
In a mixing bowl cream together the sour cream, sugar, and butter. Add eggs and whip, then add vanilla. In a separate bowl, combine the dry ingredients, then mix into the creamed ingredients. When mixing, I prefer to not put more than 5 1/2 cups of flour into the dough. The more flour that is added, the dryer the cookies will be. The batter will be soft, so place in the refrigerator for at least two hours before rolling out.
Preheat oven to 350 degrees. To roll out, place a liberal amount of flour on your counter surface, perhaps 1/4 cup of flour. Place a mound of dough onto the flour and somewhat pat it down. Pat some flour on the top of the dough so that your rolling pin will not stick. With a rolling pin, roll the dough to a "fat" 1/4" thickness. Cut with cookie cutter and place cutouts onto an ungreased baking sheet. Bake for approximately 6 minutes on lower oven shelf then move to top shelf and bake another 6 minutes. Do not overbake. Ovens may vary. You will want to bake cookies only until the center of the cookie does not dip down when you touch it with your finger. Remove from oven before they become browned. Remove from cookie sheet as soon as you bring them out of the oven.
On November 29, 2010 I corrected the amount of soda in the recipe. Enjoy!
Posted by Loretta Coblentz
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