Sour Cream Sugar Cookies

My great-grandmother’s recipe for cakey cookies. A must-have at Christmas.

Sift together:

• 3 C flour
• 1 tsp. salt
• 1 tsp. baking powder
• 1/2 tsp. baking soda

Cream well together:

• 1 C butter
• 1 C sugar

Add:

• 3 egg yoks
• 1 C sour cream
• 1 tsp. vanilla

Then add sifted mixture.

Chill dough for at least 24 hours. It needs to be very stiff.
Roll out the dough so that it is thicker than normal sugar cookies.
Bake at 375 F for 15 minutes.

Optional: Decorate with sprinkles, butter frosting, and/or nuts.

Tips:
Increase the amount of vanilla.
In a pinch, you can freeze the dough for 2 hours instead of 24 hours in the fridge.
Dough is very sticky; use *lots* of flour when rolling it out.
Don’t roll out too thin; cookies turn crispy.
Don’t use cookie cutters with designs on top or lots of fine detail; these cookies rise!