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Mother's Sour-Cream Cookies

Recipe photo courtesy of Rob Tannenbaum

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.

Source: The Martha Stewart Show, Episode 7065



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How would you rate this recipe?
  • Jim in Rochester
    8 JAN, 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.
    • suzannesews
      27 JAN, 2018
      Love this recipe, alteration: lowered sugar to 2/3 cup, and subsituted real maple syrup for vanilla
  • SGThree
    3 NOV, 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.
    24 MAY, 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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