Old Fashioned Sour Cream Cookies
Supple and light, these cookies are every bit as demure as freshly baked drop scones—until they hit you with a sucker punch of sweet frosting. It's an addictive combination. To keep your sugar high in check, make sure to dust them generously with chopped walnuts, and add a very healthy pinch of salt to the frosting.
Ingredients
- 1/2 cup butter, softened
- 2 cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3 cups flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup sour cream
- 1 cup walnuts, chopped very finely
- ingredients for frosting
- 1 1/2 cups confectioner's sugar
- 1 teaspoon vanilla extract
- pinch of salt
- 1 tablespoon butter, softened
- 2 heaping tablespoons sour cream
- 1/2 cup walnuts, chopped finely for sprinkling on top of the icing (optional)
Directions
- Pre-heat the oven to 400 degrees.
- In a large mixing bowl, cream the butter and the sugar together. Add the eggs one at a time and beat well. Add the vanilla and mix until fluffy.
- In a separate bowl, mix together the flour, salt, baking powder, and baking soda.
- Add the flour mixture to the butter mixture alternating with the sour cream. Begin and end with the flour.
- Add in the walnuts and mix until combined.
- Drop by the teaspoonful onto a greased cookie sheet or a cookie sheet lined with Silpat. Space them well apart as they will spread (I did 9 cookies per sheet and they were spaced well).
- Bake for 10 minutes until they are a golden color.
- While the cookies are baking, mix all of the frosting ingredients in a bowl.
- While the cookies are still warm, spread a little frosting on each cookie and top with the chopped walnuts.
