Friday, February 14, 2014

Moist Sour Cream Cookies

Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 10 minutes per baking sheet
Yield: 3 dozen
Rating: 7.5/10

1/2 c margarine
1 1/2 c sugar
2 eggs
1 c sour cream

2 3/4 c flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Combine margarine and sugar until fluffy.  Incorporate eggs, one at a time.  Add sour cream.  

In a separate bowl, combine flour, baking powder, baking soda, and salt.  Slowly mix into margarine mixture.

Drop by golf ball-sized spoonfuls onto a parchment-covered baking sheet, about 6-8 per sheet.

Bake at 400 degrees for 10 minutes.  (The bottoms of the cookies will be just beginning to brown.)  Allow cookies to cool.


4 Tb margarine (or butter)
1 c powdered sugar
1/2 tsp vanilla extract (or almond)
1 Tb milk or until you reach desired consistency
Food coloring (optional)

Ice when cookies are somewhat cool.


Original Recipe Credit: Karen Failla
Modified by: Teishi Kennedy,

Cranberry-Orange Dip

1 - 8oz pkg cream cheese, room temperature
2 Tb frozen orange juice concentrate, thawed
1 Tb sugar
1/8 tsp cinnamon
Zest of one orange
1/2 c pecans, chopped
1/2 c dried cranberries

Combine all ingredients with an electric mixer until fluffy.  Refrigerate at least one hour.  Serve with crackers.

Serves 12.


Original recipe credit: Megan Anderson Okerlund