Sour Cream Cookies and a Book Review

These cake-like cookies sprinkled with cinnamon sugar remind me of Snickerdoodles with the cinnamon sugar sprinkled on top before baking.

I was inspired to make these cookies while listening to the 3rd book in the Red River Valley Series, "A Land to Call Home".

In this 3rd book of the series, the Bjorklunds have a very successful farm and are expanding into the lumbering business.  They have bought more land, have built a school, had more children and found happiness, until disaster hits and they nearly lose everything that they have worked so hard to achieve. 

I am still enjoying these books and celebrating all the success with which they are being blessed.  Food is now plentiful with plenty of meat, vegetables and the makings for desserts.  Often that dessert, made by Kaaren, are sour cream cookies.

I had just heard of Sour Cream cookies when reading this novel.  A Google search showed tons of recipes, varying slightly, with most of the recipes coming from "Grandma".

I followed the directions of a recipe originally from McCalls.  If you are younger than I you may not know of McCalls.  It was a woman's publication that came out monthly during the 60's when I was growing up.  Mostly, I remember that each publication had a paper doll with outfits that I would cut out and play with until the next month when I would get a new one.

Desserts, Cookies, Sour Cream, Cinnamon

Cookies

American

Yield: 48 servings

Author: Wendy Klik

Sour Cream Cookies

These cake-like cookies sprinkled with cinnamon sugar remind me of Snickerdoodles with the cinnamon sugar sprinkled on top before baking.

Prep time: 10 MinCook time: 13 MinTotal time: 23 Min

Ingredients

• 3 c. flour
• 1 t. baking powder
• 1/2 t. baking soda
• pinch of salt
• 1 c. butter, room temperature
• 1 1/2 c. sugar
• 2 eggs
• 1 c. sour cream
• 1 t. vanilla
• Cinnamon Sugar for sprinkling

Instructions

1. Whisk together the flour, baking powder, baking soda, and salt. Set aside.
2. In large bowl of stand mixer, fitted with the paddle attachment, cream together the butter, egg, and sugar until light and fluffy. Stir in the vanilla.
3. With mixer speed on low, stir in half of the flour until incorporated and then half of the sour cream, repeat then increase mixer speed until well combined. The dough will be very soft.
4. Using a Tablespoon scoop, portion the dough onto 4 cookie sheets that have been covered in parchment or silicone mats and sprinkle the tops with cinnamon sugar.
5. Bake in a preheated 375* oven for 12-13 minutes, until golden brown.

Notes

Recipe from McCalls.

Nutrition Facts

Calories

99.78

Fat (grams)

5.04 g

Sat. Fat (grams)

2.98 g

Carbs (grams)

12.7 g

Fiber (grams)

0.21 g

Net carbs

12.5 g

Sugar (grams)

6.69 g

Protein (grams)

1.2 g

Sodium (milligrams)

58.81 mg

Cholesterol (grams)

19.82 mg

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