Depending on the size you want your cookies to be, you can get anywhere from 1 - 3 dozen
Dana's StoryWhen I was a teen, my foster mother would make these sugar cookies that were unlike anything I had ever tasted...Soft, cake-like little pillows of YUM!!! This is not your average sugar cookie, so if you are looking for the crispy, roll and cut out kind, you've come to the wrong recipe!
Try them plain (as pictured) or ice them or decorate with colored sugar or sprinkles! Any way is delish! Oh, and for those of you who like the Italian Anise Cookies..these are perfect! Just omit the almond extract and add anise instead!
unsalted butter, softened
1 1/2 c
1Preheat your oven to 350 degrees.
In your mixer bowl, add the butter. Using your paddle attachment, beat the butter on medium speed until it becomes smooth and a pale in color, about 2 minutes. Add the sugar and continue beating, scraping down the sides of bowl, until fully incorporated. Add the eggs, one at a time, and continue beating at medium speed. Next, add your vanilla and almond extracts, beating for an additional 30 seconds.
2In your sifter, add the flour, baking soda, baking powder and salt and sift either into a large bowl or on a sheet of wax paper. Turn your mixer back on to lowest setting and add flour mixture and sour cream, alternating between flour mixture and sour cream. You want to start with flour mixture and end with it. Once last part of flour is in the bowl and incorporated, turn mixer onto medium high setting and beat for 30 seconds.
3Drop by teaspoons or tablespoons, depending on the size cookie you want, 2 inches apart, onto ungreased cookie sheet. Lightly sprinkle sugar over the tops of the cookies. With the bottom of a clean drinking glass, lightly flatten cookie dough, taking care not to apply heavy pressure. Apply more sugar (granulated or colored) or sprinkles. Bake for 8 to 10 minutes.
4When cookies have finished baking, remove and let cool on cookie sheet for one minute and then transfer to cooling rack.