On the Road to RD

If I had to choose my single favorite cookie in this world, Frosted Sour Cream Drops would be it.

These bad boys are light and fluffy, super soft, and melt right in your mouth.

Mmmmm. So. Good.

It truly would be a disservice if I kept this recipe from you.

Sour Cream Drops

Yield: 5 dozen

Prep: 5 minutes + 1/2 hour to chill dough

Cooking time: 10 – 12 minutes

Ingredients

Cookie Dough

• 3-1/4 C sifted All-Purpose Flour
• 1 tsp Salt
• 1/2 tsp Baking Soda
• 1 C Butter
• 1-1/2 C sugar
• 2 Eggs
• 1 Tbs Vanilla
• 1/2 tsp Almond Extract
• 1 C Sour Cream

Frosting

• 1/4 C Butter
• 1-1/2 C Powdered Sugar
• 1/2 tsp Almond Extract
• 1 tsp Vanilla
• 2 Tbs Half and Half
• Dash of Salt

Instructions

1. Cookies: Preheat oven to 375 degrees.
2. Sift flour, salt, baking powder and soda together.
3. Cream butter and sugar until light and fluffy.  Beat in eggs, vanilla, and almond extract.
4. Add dry ingredients alternately with sour cream and butter mixture.  Chill thoroughly (about 30 minutes).
5. Drop level tablespoons, 2 inches apart, on to a parchment paper lined cookie sheet.  Keep the dough well chilled until baked, taking only a portion of dough out of the refrigerator at a time.
6. Cool cookies before frosting.
7. Frosting: Cream butter, add the remaining ingredients until mixture reaches a creamy, spreading, consistency.

Brought to you once again by Gramma!

As with the Pink Elephant Punch, this delicious cookie could be brought to all types of get-togethers. Simply add a few drops of food dye into the frosting — the possibilities are endless!

Enjoy!