These light and crispy cookies are great to bring along on a cookie-swap this holiday.
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter or margarine (1/2 stick), softened
1 cup plus about 2 tablespoons sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup sour cream
1. On sheet of waxed paper, stir together flour, baking soda, and salt.
2. In large bowl, with mixer at medium speed, beat butter and 1 cup sugar until combined. Reduce speed to low and beat in egg and vanilla until blended. Beat in sour cream. Beat in flour mixture until combined, scraping bowl occasionally with rubber spatula. Shape dough into 4 balls; flatten each slightly. Wrap each in waxed paper and refrigerate at least 2 hours, or overnight, until dough is firm enough to roll. (If using margarine, refrigerate overnight.)
2. Preheat oven to 350 degrees F. Keeping remaining dough refrigerated, on lightly floured surface, with floured rolling pin, roll 1 piece of dough 1/8 inch thick. With floured 2-inch cookie cutters, cut as many cookies as possible; reserve trimmings. Place cookies, about 1 1/2 inches apart, on ungreased large cookie sheet. Sprinkle with some of remaining sugar. Bake 8 minutes. With wide spatula, transfer cookies to wire racks to cool completely.
3. Repeat with remaining dough, trimmings, and sugar.
(based on individual servings)
Total Fat: 2 g
Cholesterol: 7 mg
Sodium: 30 mg
Carbohydrates: 5 g
Fiber: 0 g
Protein: 0 g
Originally published in Good Housekeeping
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