
How many tweaks does it take before a recipe is your own? I've been making this one for 11 years now, and the notes in the margin of my ripped out page are getting ridiculous. It's time to write it down anew, with the changes incorporated.
These cookies are fluffy and not too sweet (perfect as a frosting vehicle).
I write all my cookie recipes in 1-egg batches. I figure that's the smallest "building block" for resizing, since you can't easily divide an egg (although I've tried).
Frosted Sour Cream Cookies1/2 cup softened butter
1 cup sugar
1 egg
1/2 tsp. vanilla
1/2 cup (4 oz) sour cream
3-4 cups flour
3/4 tsp. baking soda
1/2 tsp. salt
Frosting- whatever floats your boat
Cream together butter, sugar, eggs, and vanilla. Fold in sour cream, then add dry ingredients. Chill for 1 hour in the refrigerator.
Flour a surface liberally, and roll the chilled dough out to 1/4 inch thick. Cut desired shapes (cookie cutters work fine, circles are the easiest to frost, and don't forget that squares, rectangles, and triangles can be done with a pizza cutter).
Bake at 350 for 8-10 minutes. When cool, frost and apply unhealthy amounts of sprinkles, sanding sugar, gumdrops, jelly beans, etc.
Today I used a 2.5" round cookie cutter and it yielded around 3 dozen cookies.