so the kidlet and i tried for round two on baking together. it was one of those nights, muggy, rainy, and just plain yucky; the kind of night that needed cookies.digging out a vintage cookie cookbook (the art of making good cookies, copyright 1963), we set out to make sour cream crisps. even though they weren’t crispy. AT ALL.
we were nearly out of sour cream, eggs and flour, but we remained undeterred. i used a little less flour, subbed greek yogurt for 1/3 of the sour cream, and had a carton of eggs whites to sub for the eggs. the texture was cakey, but definitely not as sturdy as i like my cookies to be. i think next time ensuring there was adequate flour will be the important thing. i would probably even use the egg whites next time, but we’ll see. at any rate, they tasted pretty good, and it was the perfect antidote to being cooped up in the house.
Sour Cream Crisps
makes 6 dozen
(if they’re teeny tiny. we got about 3 dozen out of the batch.)
2/3C butter, softened
1 1/2C packed brown sugar
2 1/2C flour
2tsp. baking powder
1/2tsp. baking soda
1C sour cream
blend together butter, sugar, eggs, and vanilla until light and fluffy. sift together dry ingredients and add to butter mixture in two additions, alternating with sour cream. blend well. drop from teaspoon onto greased baking sheet.