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Life After Brown
what's Baking!!
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<blockquote data-quote="aspenleaf" data-source="post: 92007" data-attributes="member: 5143"><p>Sour Cream Drops</p><p>Taste of Home/ Tracy Betzler</p><p> </p><p>¼ cup shortening</p><p>¾ cup sugar</p><p>1 egg</p><p>½ cup sour cream</p><p>½ teaspoon vanilla extract</p><p>1 1/3 cups all-purpose flour</p><p>¼ teaspoon baking soda</p><p>¼ teaspoon baking powder</p><p>¼ teaspoon salt</p><p>FROSTING</p><p>2 tablespoons butter</p><p>½ cup confectioners’ sugar</p><p>¼ teaspoon vanilla extract</p><p>3 to 4 teaspoons hot water</p><p></p><ul> <li data-xf-list-type="ul">In a large mixing bowl, cream shortening and sugar until light and fluffy. Beat in the egg, sour cream and vanilla. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture. Cover and refrigerate for at least 1 hour.</li> <li data-xf-list-type="ul">Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 425 for 7-8 minutes or until lightly browned. Remove to wire racks to cool.</li> <li data-xf-list-type="ul">For frosting, melt butter in a saucepan until golden brown; stir in the confectioners’ sugar, vanilla and enough water to achieve a spreading consistency. Frost cooled cookies.</li> </ul><p>Yield approx 2 ½ dozen</p></blockquote><p></p>
[QUOTE="aspenleaf, post: 92007, member: 5143"] Sour Cream Drops Taste of Home/ Tracy Betzler ¼ cup shortening ¾ cup sugar 1 egg ½ cup sour cream ½ teaspoon vanilla extract 1 1/3 cups all-purpose flour ¼ teaspoon baking soda ¼ teaspoon baking powder ¼ teaspoon salt FROSTING 2 tablespoons butter ½ cup confectioners’ sugar ¼ teaspoon vanilla extract 3 to 4 teaspoons hot water [LIST] [*]In a large mixing bowl, cream shortening and sugar until light and fluffy. Beat in the egg, sour cream and vanilla. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture. Cover and refrigerate for at least 1 hour. [*]Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 425 for 7-8 minutes or until lightly browned. Remove to wire racks to cool. [*]For frosting, melt butter in a saucepan until golden brown; stir in the confectioners’ sugar, vanilla and enough water to achieve a spreading consistency. Frost cooled cookies.[/LIST]Yield approx 2 ½ dozen [/QUOTE]
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