Mother's Sour-Cream Cookies
This simple, not-too-sweet cookie recipe comes from author Elizabeth Gilbert's "At Home on the Range," a republication of her great-grandmother's 1947 cookbook.
149 Ratings
- 5 star values: 29
- 4 star values: 35
- 3 star values: 47
- 2 star values: 30
- 1 star values: 8
Martha Stewart Member
Rating: Unrated
11/03/2014
I love this recipe and so does everyone who tries it. We use it as a basic cookie and have make chocolate chip, pumpkin, zucchini, sugar, and holiday cookies.
I've even used it for pie crust on a chocolate mousse pie.
Martha Stewart Member
Rating: 3 stars
01/08/2013
Wonderful flavor, and very easy to make, but even w/o sanding sugar they're MUCH too sweet (and I'm no sugar-phobe). If I make them again (and I probably will), I'll cut the sugar by at least a third, from 1 cup to 2/3 cup. With less sugar, they'd be fantastic. I love the soft dough - a nice change from most cookie doughs, which tend toward concrete. Even using the full amount of flour, the dough is about halfway between an ordinary cookie dough and a cake batter. Very nice to work with.
Martha Stewart Member
Rating: Unrated
05/24/2012
Delicate, buttery, delicious and so easy to make! I have to hide these because my family devours them with total lack of control! I would definitely add the vanilla as it creates that extra layer of flavor. My plan is to use almond extract and/or brown butter next time.
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