Sour Cream Cookies

These are a little gem I adapted from a great cookie my mom made growing up. I replaced the shortening with butter and, of course, substituted in some wheat flour. You can use any kind of nuts you have on hand, but we like almonds. 

Ingredients

10 TB butter, softened 

1 1/2 C brown sugar

2 eggs

1 tsp vanilla

1 C sour cream

1/2 tsp salt

1/2 tsp baking powder

1 tsp baking soda

3 C flour (I use 1 C wheat and 2 C white)

1/2 C chopped nuts (I use 1/2 C almonds pulsed a few times in the blender)

Frosting

6 TB butter, melted

1 tsp vanilla

2 C powdered sugar

2-4 tsp milk

Preheat the oven to 350 degrees and put parchment paper or cooking spray on a cookie sheet. Cream the butter and sugar. Add vanilla and eggs and beat until fluffy and white. Add the sour cream and beat a little more. Add the rest of the ingredients and beat well. Place by tablespoons on cookie sheets and bake for 10-12 minutes in preheated oven. Makes three dozen cookies.

After the cookies are cooled, beat together the butter, vanilla, and powdered sugar for the frosting. Add a few tsp of milk to make it a good spreading consistency.