Sour Cream-Sugar Cookies

Instructions

1. 1

   Sugar Heat oven to 375º. Beat 1 cup sugar, the butter, shortening, lemon extract and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking powder, baking soda, salt and sour cream. Roll one third of dough at a time 1/4 inch thick on well-floured cloth-covered surface. Cut into desired shapes. Place about 2 inches apart on ungreased cookie sheet. Sprinkle with sugar. Bake 7 to 8 minutes or until almost no indentation remains when touched in center. Remove from cookie sheet to wire rack. ____________________ Please note, if you should change this recipe it will no longer be an approved Betty Crocker® Recipe. You may notice that the nutritional information calculated by MasterCook is different from the nutritional information listed in the Betty Crocker® Page 204 cookbooks. Because MasterCook and Betty Crocker® use different nutritional analysis programs and different nutrient databases, variations in results are expected. "© General Mills, Inc. 1998." "36 Cookies" Protein; 13g Carbohydrate; 12mg Cholesterol; 82mg Sodium Other Carbohydrates If some of your cut-out cookies are thicker than the others, don't reroll the dough. Instead, place the thinner ones in the center of the cookie sheet and the thicker ones around the edge to get more even browning. A partly empty cookie sheet will produce unevenly baked cookies. If there isn't enough dough to fill a cookie sheet, use an upside-down cake pan.