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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 30 |
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I got this recipe from my uncle's mother. These crisp cookies are perfect for dunking in milk or coffee. Ingredients:
1 cup butter, softened |
1 cup sugar |
2 eggs |
1/2 cup sour cream |
1-1/2 teaspoons almond or vanilla extract |
3-1/2 cups king arthur unbleached all-purpose flour |
1-1/2 teaspoons baking powder |
1 teaspoon baking soda |
Directions:
1. In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Stir in sour cream and extract. Combine dry ingredients; add to creamed mixture.
2. Line two baking sheets with foil; grease the foil. Divide dough into thirds. On a floured surface, shape dough into three 8-in. x 2-1/2-in. x 3/4-in. loaves; place on foil. Bake at 350° for 25 minutes or until golden. Remove from the oven. Lift loaves with foil onto a wire rack; cool for 15 minutes.
3. Place on a cutting board; using a serrated knife, slice diagonally 3/4 in. thick. Place slices, cut side down, on ungreased baking sheets. Bake at 350° for 8-10 minutes or until golden. Turn cookies over; bake 10 minutes longer. Cool on wire racks. Store in an airtight container. Yield: about 2-1/2 dozen.
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