3 cups cake flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, room temperature
1 cup sugar
2 large eggs
2 tablespoons sour cream
1 teaspoon vanilla (or 1/2 almond 1/2 vanilla. The almond extract works awesome in holiday cookies.)
1. Combine cake flour, baking powder and salt. Set Aside
2. Cream together butter and sugar until light and fluffy. Add in eggs one at a time stirring well after each addition. Stir in sour cream and vanilla until combined. Gradually add in flour mixture until combined. Dough will be insanely sticky!
3. Wrap dough in plastic wrap. Or you can just leave it in the bowl. Don't forget to cover it though. Chill dough for at least one hour in refrigerator.
4. Preheat oven to 350 degrees. Line baking sheet with parchment paper. Parchment paper isn't needed if you have stoneware.
The orginal recipe says this:
Roll 3 tablespoons of dough into a ball. Use flour on your hands if needed. Place ball on baking sheet and flatten to about 1/2 inch thick, molding sides to keep round shape if necessary. Continue with remaining dough, placing each 2 inches apart.
I suggest this instead if you want shapes:
Grease and flour your hands, being generous with the flour. Then, take an amount of dough and flatten in your hands. Place flattened dough on pan and cut out your shape. Make sure the cookie cutter is coated in a light layer of flour as well, or it might stick to the dough. Remove excess dough and repeat process until complete.
6. Bake in preheated oven for 10-12 minutes. Cool for a few minutes on baking sheet, and transfer to wire rack to cool completely. (Or plate. My wire racks fail.)
While these cookies are fairly difficult to make with children because of the aount of sticky, my three year old still enjoyed it.
Curious as to what I'm doing? See the original post here.