Make-Ahead Sour Cream Drops
Yield
1 batchPrep
1 hrsCook
15 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
or margarine |
|
| 1 | cup |
sugar
|
|
| 1 | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
cardamom seeds
|
|
| ½ | cup |
sour cream
dairy |
|
| 1 ⅔ | cups |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
or margarine |
|
| 237 | ml |
sugar
|
|
| 5 | ml |
baking powder
|
|
| 1.3 | ml |
baking soda
|
|
| 1.3 | ml |
cardamom seeds
|
|
| 118 | ml |
sour cream
dairy |
|
| 394 | ml |
all-purpose flour
|
|
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.
