Big Soft Sugar Cookies
"This is a recipe I found in an old church cookbook of my mother's. I don't remember her ever making them. I changed them a bit by sprinkling them with coarse colored sugars and putting a candied cherry in the center before baking. (The original recipe called for a raisin in the center and no sugar) I now make these every Christmas, I do not recommend freezing them and they do not hold longer than a few days in the container, they dry out fast. (Don't worry though, if you have enough mouths to feed they won't last long."
- Ready In:
- 40mins
- Ingredients:
- 9
- Yields:
-
36 cookies
- Serves:
- 36
ingredients
- 1 cup butter
- 2 cups sugar
- 4 eggs
- 1 cup sour cream
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 4 1⁄2 cups flour
- coarse sugar
- candied cherry
directions
- Beat butter, sugar, eggs and sour cream together.
- Sift together flour, baking soda and cream of tartar.
- Fold dry ingredient mixture into butter mixture.
- Drop by teaspoonfuls onto greased cookie sheets.
- Sprinkle with colored sugars and press 1 candied cherry into center of each cookie.
- Bake for 10 minutes at 375 degrees until very light brown and no longer wet looking.
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RECIPE SUBMITTED BY
<p>I have always loved to cook and bake, it is my favorite pasttime. I'm always looking for people to feed.</p>
