There is one story I always have been told about my great grandmother Minnie. Whenever my mom and my aunt would visit she would always make them cookies. Not just "hey lets have a snack cookies" or "here are some cookies for dessert" cookies. No, she made them cookies for breakfast. How awesome was she? Every visit she would make two types of cookies; her Chocolate Chip Cookies and her Old Fashioned Sour Cream Cookies.
I've been eating the chocolate chip cookies as long as I can remember but I had never had the sour cream ones before. I tried them and just had to share my great grandmother's recipe.
Test Kitchen Notes
Supple and light, these cookies are every bit as demure as freshly baked drop scones—until they hit you with a sucker punch of sweet frosting. It's an addictive combination. To keep your sugar high in check, make sure to dust them generously with chopped walnuts, and add a very healthy pinch of salt to the frosting. —mitschlag
Ingredients for cookies
walnuts, chopped very finely
Ingredients for frosting
1 1/2 cups
Pinch of salt
2 heaping tablespoons sour cream
walnuts, chopped finely for sprinkling on top of the icing (optional)
In This Recipe
Pre-heat the oven to 400 degrees.
In a large mixing bowl, cream the butter and the sugar together. Add the eggs one at a time and beat well. Add the vanilla and mix until fluffy.
In a separate bowl, mix together the flour, salt, baking powder, and baking soda.
Add the flour mixture to the butter mixture alternating with the sour cream. Begin and end with the flour.
Add in the walnuts and mix until combined.
Drop by the teaspoonful onto a greased cookie sheet or a cookie sheet lined with Silpat. Space them well apart as they will spread (I did 9 cookies per sheet and they were spaced well).
Bake for 10 minutes until they are a golden color.
While the cookies are baking, mix all of the frosting ingredients in a bowl.
While the cookies are still warm, spread a little frosting on each cookie and top with the chopped walnuts.