Skip to main content

Birda Mae's Recipe Corner: Lemony Sour-Cream Cookies

First of all I apologize about the last few weeks .  Funny thing about AT&T  they will cut you if you
get to far behind.  I resolved that issue but there was alot of miscommunication and technical difficulties,but
I don't want this to look like a rant against them (they do still have good customer service).  On to the
1 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoon butter or margarine softened
1/2 cup sugar
1/2 cup sour cream
 1 teaspoon freshly grated lemon peel
1/2teaspoon vanilla extract


  1. Preheat oven to 350 F.Grease two large  cookie sheets.  In small bow, combine flour,baking soda, and salt.
  2. In large bowl, with mixer at medium spee, beat butter until creamy,Gradually add sugar , and beat until light and fluffy.  Beat in sour cream, lemon peel, and vanilla.  Reduce speed to low; beat in flour mixture until blended.
  3. Drop dough by rounded teaspoons,inch apart , on prepared cookie sheets. Bake until cookies are set and edges are golden,10 to 12 minutes
  4. ,through baking;  Cool to cookie sheets on wire rack 1 minute.  With wide metal spatula, transfer cookies to wire racls to cool completely.
  5. Repeat with remaining dough.
I squeezed lemon juice into the dough instead of adding the lemon peel because I wanted to really be able
to taste the lemon not just have a hint.   I actually had to squeeze quite a bit to taste it but this is just my
preference.    Also this was different from the other Sour Cream Cookie(see 1/6/11 post for that recipe) ,in the fact that it didn't have
a cake like texture which I like better but the taste was pretty good .  Stay tuned for the linky list.
I am linking up with the following:Hearth and Soul,Tuesday Night Supper Club,Tempt My Tummy


Popular posts from this blog

Bonus Recipes:Paula Deen's:Hearty Vegetable Soup

1 Tablespoon of butter
1 cup of thinly sliced carrots
1 small zuccini sliced lenghwise
and cut crosswise into thin slices
1/2 cup onion
2 cups tightly packed fresh baby spinach
2 cups(14.5-ounce) cans diced tomatoes with basil,garlic,and oregeno
2 cups chicken broth
1   (15-ounce) can Northern beans,drained
 1 cup frozen cut green beans,thawed
1/2 teaspoon ground pepper
1/4 teaspoon salt

1.In a Dutch oven ,melt butter over medium heat .  Add carrots,zucchini and  onion
cook stirring occasionally, for 5 to 6 min or until vegetables are tender( more like an 1hour on low heat total
Add sinach stirring until wilted.
2.Add diced tomatoes,broth beans green beans,pepper and salt.Bring to boil :reduce heat and simmer.

For more of her recipes go here.

I omitted the spinach and Northern beans (my kids wouldn't have eaten it) I substituted.  Italian
style vegetables which has the zucchini and Italian style green beans and for a little more
something I pute…

My cookbook addiction

Hello my name is Cheryl and I'm addicted to really ,practical cookbooks! Yes I just posted on another Weight Watchers cookbook. I have no interest in the point system none whatsoever. This little factoid is how you know I just love buying, collecting and maintaining an extensive cook book collection. I only paid the $2.00 plus shipping and handling and got a real bargain! This is organized more like a traditional cookbook  soup and starters,breakfast and brunch,poultry,yeast breads,quick breads etc...I was a little disappointed with the slow cooker section.I use my slow cooker every week and was hoping for a little more to choose from. I am very pleased with vegetarian main dishes.We are not vegetarian or vegan just a busy Mama/college student trying to get my growing kids to eat more vegetables. I wish I had started with this and the One pot cookbook back in 2012 when I had the health scare this would have made eating healthy a whole lot simpler. I will be looking over both so I…