Saturday, October 6, 2012


On a nippy afternoon in October, it is pleasant to sit down
to a hot cup of tea and a small butter cookie.

These are drop cookies ... no rolling needed.
I iced some with plain butter icing and others got a
coating of caramel butter icing ... yummy!


1 cup butter
2 cups sugar
3 eggs
1 cup sour cream
2 tsp. vanilla

Cream butter and sugar together in a large mixing bowl.
Add eggs and continue beating until light and fluffy.
Add sour cream and vanilla: mix well.

4½ cups all-purpose flour
1 tsp. baking soda

Blend flour and baking soda; add to mixture beating until
combined.  Chill for several hours.
Drop by teaspoonful onto a parchment-lined or ungreased
baking sheet.
Bake in preheated 350 degree oven for 10 to 12 minutes.
Cookies will be light on top and slightly browned on bottom.
Cool and ice with butter icing or caramel icing.


1/3 cup butter, softened
1/3 cup caramel topping
2 to 2½ cups powdered sugar

Beat butter, caramel and 2 cups powdered sugar until smooth
and creamy.  Add enough remaining powdered sugar to make
icing stiff enough to spread.

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