Just Baked

February 09, 2010

Sour Cream Cookies


I can practically see the puzzled look on your faces. "Sour Cream Cookies? But... But you promised us the best bran muffin ever!"

I know I did. I'm sorry. I tried, really tried, to make my gram's bran muffins this weekend; if you don't believe me, feel free to ask my dreamy boyfriend about it (I'm sure he'll have some choice words to say on the subject.) I made him trudge with me, through the blinding blizzard, to three different supermarkets in search of the ingredients. It seems that the panicking masses, worried that they wouldn't be able to dig themselves out of their houses in time for a Sunday brunch outing, bought up all of the buttermilk in the city. I jest, of course. If it had been open, I probably would have been able to find the buttermilk at Wholefoods.

The problem is with the bran flakes themselves. The recipe calls for two different varieties of flakes, and it seems that one has been discontinued and the other is just difficult to find. I'll try to come up with a good substitute for the discontinued bran flakes over the next few weeks, and let you know as soon as I've devised something close enough to the original muffins.

So, Sour Cream Cookies. I chose this recipe in part because, for once, I already had sour cream in my 'fridge, a remnant of a quesadilla craving last week. The sour cream I had was low-fat, which is something that I doubt my gram would have used in these cookies, so if you can stand a couple of extra calories, I'd say go for it and use full fat sour cream; your cookies will have a richer flavor than batch I made.



INGREDIENTS
1 Cup sugar
1 Cup butter (room temp.)
1 Cup thick sour cream
2 eggs
3 1/2 Cups flour
1 TSP salt
1 TSP baking soda
2 TBSP brandy or rum extract*
Your Favorite Jelly or Jam (optional)
*The internet told me I could substitute real brandy in a higher quantity if I didn't have extract on hand. It lied and I had to add an extra tablespoon or two of flour- use extract for a richer flavor.

Pre-heat oven to 425 degrees. 

Cream together butter, sour cream, sugar, eggs and rum. 

 

Add flour, salt and baking soda. Mix.


Dust your hands with flour and roll the dough in to marble sized balls. If the dough is too sticky, add a little extra flour, one tablespoon at a time.

Place on a cookie sheet.


Dust the bottom of a glass with flour and gently flatten the dough balls.


Bake for 10 minutes, or until a delicate brown.

 

Yum! Let cool for a minute before transferring to a cookie rack.

Now you have a choice to make. You can either leave the cookies plain and and chow down, OR you can spread some jam on them and make cookie sandwiches. I had a few types of jam in the 'fridge, so I made a couple of cookie sandwiches- the apricot was awesome with the slightly sweet crumbly texture of the cookies. With the added jam, they remind me of a softer version of Tillie's Cookies, which I think is just perfect.

5 comments:

Beryl said...

Thank you for commenting on my post today. I really love your blog, and your taste in glassware.

Jennifer said...

oooh those sound delicious.
i bought two containers of sour cream today too.

Anonymous said...

Amazing Star Wars glass! Cookies look great (probably because of the glass)

Julia said...

I had my first sour cream sugar cookie last week, INCREDIBLE! I can't wait to make these, and I will be using low fat sour cream too :)

Anonymous said...

Sour cream cookies were my dads favorites and the only cookies he really ate (besides snickerdoodles of course). His sour cream cookies have a light lemon glaze, soooo delicious.

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