Make-Ahead Sour Cream Drops

Directions

Beat butter in a mixing bowl for 30 seconds.

Add sugar, baking powder, soda, and cardamon; beat until combined.

Beat in sour cream until combined.

Beat in as much flour as you can; stir in any remaining flour.

Drop dough by rounded teaspoons onto cookie sheets lined with waxed paper.

Place sheets in freezer; freeze 45 minutes or until firm.

Transfer mounds to freezer bags or containers.

Freeze up to 6 months.

To bake: Place frozen mounds 2 inches apart on ungreased cookie sheets.

Bake in a 350℉ (180℃) oven about 12 minutes, until edges begin to brown.

Remove; cool.