How to make it

  • SIFT FLOUR WITH BAKING POWDER, BAKING SODA, SALT AND SET ASIDE
  • IN A LARGE BOWL MIX WITH MIXER AT MEDIUM, BUTTER SUGAR AND EGG UNTIL LIGHT AND FLUFFY
  • AT LOW SPEED BEAT IN SOUR CREAM AND ALMOND EXTRACT UNTIL SMOOTH.
  • GRADUALLY ADD FLOUR MIXTURE BEATING UNTIL WELL COMBINED
  • WITH A RUBBER SPATULA FORM DOUGH INTO A BALL.
  • WRAP IN PLASTIC OR WAXED PAPER AND REFRIGERATE OVERNIGHT.
  • DIVIDE IN 4 PARTS... LEAVING 3 IN FRIG UNTIL NEEDED.
  • ON FLOURED WORK SURFACE.. ROLL OUT TO ABOUT 1/4 THICK
  • SPRINKLE WITH SUGAR AND PUT ALMOND IN CENTER
  • BAKE ON GREASED SHEET FOR ABOUT 10 MIN AT 375.
  • DO NOT OVER BAKE... COOL ON RACK
  • WE EXCHANGED ALMOND FLAVORING FOR VANILLA THAT WAS CALLED FOR, AND FROSTED THESE WITH A BUTTER CREAM FROSTING WITH DECORATIONS FOR CHRISTMAS.... A FAVORITE FOR OVER 35 YEARS.. A MUST ON OUR LIST OF REQUESTS FROM FAMILY AND FRIENDS
  • ENJOY

Reviews & Comments 4

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  • jaie 7 years ago
    OUCH...my sweet tooth hurts now :) Sounds great.
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    " It was excellent "
    zena824 ate it and said...
    Me either Krum.... I love dunkin cookies in my coffee......
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  • sheba 7 years ago
    When the weather cools down, I will be making these. Have bookmarked them. Thanks
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  • krumkake 7 years ago
    I love sugar cookies - actually, I've never met ANY cookie that I didn't like...never tried sour cream in my sugar cookies - sounds like a good addition for moistness. Another recipe bookmarked!! Thanks linebb
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