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“This recipe is from my grandma's recipe book. The cookies come out soft and are 100% AMAZING every time! On occasion, I like to swap out 1 tsp Vanilla extract with 1 tsp Almond extract and it adds a new dimension to the cookies. I like to melt chocolate chips and drizzle that onto the cutouts instead of icing...so good!”
READY IN:
25mins
SERVES:
24
YIELD:
24-36 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F.
  2. In a large mixing bowl, cream together sugar, butter and salt. In a separate bowl, mix flour, baking soda and baking powder, set aside.
  3. Add eggs, sour cream and vanilla to the butter mixture. Mix until well blended.
  4. Gradually add flour mixture to the butter mixture.
  5. Refrigerate dough until firm enough to work with
  6. Roll out dough to about ¼ inch thick and cut cookies
  7. Bake for 5-8 minutes, be sure to check on them after 5 minutes and keep an eye on them. It doesn't take long for these puppies to burn or get too crunchy!

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