Food recipes
Make-Ahead Sour Cream Drops
Make-Ahead Sour Cream Drops Ingredients: butter, without salt sugars, granulated leavening agents, baking powder, double-acting, sodium aluminum sulfate leavening agents, baking soda spices, cardamom cream, sour, cult...
Make-Ahead Sour Cream Drops
Ingredients:
butter, without salt
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
spices, cardamom
cream, sour, cultured
wheat flour, white, all-purpose, unenriched
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 350F (180C) oven about 12 minutes, until edges begin to brown.
Remove; cool.
Ingredients:
butter, without salt
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
spices, cardamom
cream, sour, cultured
wheat flour, white, all-purpose, unenriched
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 350F (180C) oven about 12 minutes, until edges begin to brown.
Remove; cool.