Christmas Bisquits
Yield
1 batchPrep
15 minCook
10 minReady
8 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
butter
|
|
| 1 | pound |
sugar
|
|
| 4 | each |
eggs
|
|
| 1 | cup |
sour cream
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | x |
all-purpose flour
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
butter
|
|
| 453.6 | g |
sugar
|
|
| 4 | each |
eggs
|
|
| 237 | ml |
sour cream
|
|
| 5 | ml |
baking soda
|
|
| 1 | x |
all-purpose flour
|
*
|
Directions
Cream the butter and sugar thoroughly; add the eggs one at a time, beating well after each addition.
Dissolve the soda in the cream and add to the mixture.
Sift in flour until dough is stiff enough to handle.
Chill over night.
In the morning, roll out thin on floured board and cut with cookie cutter.
Bake at 350℉ (180℃) about 10 minutes.
