Sour Cream Cookies

UPDATE: Emily made these and I loved her variation on the frosting.

Emily said: "If you like my hieroglyphic cookies, here's what you do: add more milk to thin the Browned Butter Icing, be too scared to brown the butter and just melt it real good, and use a Ziploc to make random squiggles/cave paintings. And then give them to all your favorite people that don't know Japanese."


Cool, no? Thanks, Emily!

The original recipe is below.

I got this recipe from my aunt Lisa, who made them for our bus tour for my grandparents 50th anniversary. I had never had them before, but these cookies are GOOD.

I think they must be the softest cookie I've ever had. Because when I accidentally left them sitting on the counter for too long, I expected them to be dried out and hard - but they were still as soft as when they came out of the oven!

1/2 c. butter
1 1/2 c. brown sugar
2 eggs
1 tsp. vanilla
3 c. sifted flour
1 tsp. soda
1/2 tsp. baking powder
1/4 tsp. salt
1 c. sour cream

Cream butter and brown sugar; add eggs, one at a time, beating well after each addition; add vanilla. Sift dry indredients together and add alternating with sour cream to creamed mixture. Drop by teaspoonfuls onto greased cookie sheet. Bake at 350 for about 12 minutes. (I do 7 or 8). Cool and frost. Makes 6 dozen.

Frost with Brown Butter Frosting.

Brown 3 tablespoons butter, add 1 1/2 cups sifted powdered sugar, 1 Tablespoon milk, and 1/2 tsp. vanilla. Beat until smooth. Be careful not to brown the butter in the frosting too much. :)

Originally posted 11/14/06 without picture