This is an old family favorite. I’m sure the original recipe came from the Pillsbury Bake-Off cookbook series. They were my mothers constant companion when it came to baking. Mom was a great baker and she taught me how to read a recipe so that I choose the best ones. One of her tips was that anything that had sour cream in it was good. She loved sour cream, we always had it in the house. One of her favorite ways to enjoy it was on toast with strawberry jam and sour cream. That jam goes down first and the sour cream is swirled on top. It is really delicious and immediately takes me back to being a kid and having a piece of toast with sour cream and jam and a side of scrambled eggs.
I think mom popularized this recipe amongst the family, just like my Aunt Des brought the Peanut Butter Blossoms recipe into the fold. These are lovely soft cake-like cookies that are perfect for dipping in coffee if your a dipping kind of gal, which I am.
4 oz. butter room temperature
1 1/2 C sugar
1 T vanilla
2 eggs
1 C sour cream
1 C flour
2 C cake flour
1 t salt
1/2 t baking powder
1/2 t salt
cinnamon sugar for sprinkling on top
Preheat the oven to 350. Combine the butter, sugar, and vanilla and mix until light and fluffy. Beat in the eggs, beat in the sour cream. Scrape down the sides and blend well. Add the flours, salt, baking soda, and baking powder and mix well.
Line cookie sheets with parchment paper and scoop dough onto sheets, these cookies will rise and spread a bit, but not too much. Sprinkle cinnamon sugar over the tops of cookies and bake for about 20 minutes until lightly gold around the edges.
Makes 2.5 dozen.
