As you can see Cally and I have been quite busy this summer shopping, going to garage sales and looking for bargains for the new apartment.
The Old Fashioned Sour Cream Cookie contest is one of my favorite contest at the fair. For this contest everyone was given the same recipe to make. We make the cookies and then bring 1 dozen of them to the fair to be judged. It is so funny because every cookie that was brought all looked different. I never realized until I entered this contest how different cookies from the same recipe can look when they are baked by different people and in different ovens. Even Cally's and mine looked different. One big difference in ours was that the recipe says to "sprinkle a little" of the topping mixture on the unbaked cookies. So Cally lightly sprinkled her cookies and she had about 3/4 of the topping mixture left when she was done baking. I noticed it said "sprinkle a little" but my thinking was why would I mix up a 1/2 C sugar/cinnamon topping if I was not suppose to use it all. So mine were coated really well with topping as you can see in the picture. It ended up that I was the only one who coated them with the topping and I received 1st place and a $25 gift card from Meijer for winning.
Old-Fashioned Sour Cream Cookies
3 cups sifted all-purpose flour 1 ½ cups sugar
1 tsp baking powder 2 eggs
½ tsp baking soda 1 cup sour cream
½ tsp salt 1 tsp vanilla
1 cup butter or regular margarine, softened
FOR THE TOPPING:
½ cup sugar
1 tsp ground cinnamon
Sift flour with baking powder, baking soda, and salt; set aside. In large bowl of electric mixer, at medium speed, beat butter, sugar and eggs until light and fluffy.
At low speed, beat in sour cream and vanilla until smooth. Gradually beat in flour mixture until well combined.
Refrigerate 1 hour. Meanwhile, preheat oven to 375 degrees F.
Lightly grease cookie sheets. Drop batter by slightly rounded teaspoonfuls, 2 inches apart onto prepared cookie sheets.
For the topping
combine ½ cup sugar and cinnamon. Sprinkle a little on unbaked cookies.
Bake 10-12 minutes, or until golden-brown. Remove to wire rack; cool.