Picture from chow.com.
MOTHER’S
WHITE COOKIES
Flora
Belle Riley Hougland Johnson
½ cup butter
1 cup sugar
1 egg
1
tsp soda
2 Tbsp vanilla
1 cup sour
cream
1 tsp baking powder
2
½ cups flour
Cream butter
and sugar, add egg, beat well. Add soda
and vanilla extract to sour cream; add baking powder and 2 ½ cup flour, mix but don’t
knead too much. Roll out to the
thickness you desire (roll in sugar) and bake in hot oven 375 degrees for about
8 minutes. I put the dough in the fridge
about 10 minutes and then start rolling.
Put the rest back until I’m ready for it. Also in flavoring, I use that amount of vanilla and then add about
1 tsp of almond extract. It seems the
vanilla isn’t as strong as it used to be and we like to be able to know it was
flavored with vanilla, but in case you don’t like it you can reduce the amount. I also keep them in the freezer; just taking
out about 6 or so at a time and they keep fine.
We think they improve after being in freezer.
Mother used to double this recipe but I
handle this amount better and it makes from 46 to 50 cookies depending on how
thin you roll them. ( I am not sure who
added this note, maybe my Mother—Elpha Hougland Blossom or her sister Florence
Hougland Skinner.)
Recipe shared by Sheila.
