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Soft Sugar Cookies: the sweet taste of nostalgia

By Julie Rothman / The Baltimore Sun
Published: December 18. 2012 4:00AM PST

Soft Sugar Cookies

Makes about 3 dozen.
1⁄2 C butter, softened
1 C brown sugar
1 C white sugar
2 eggs
1 tsp vanilla
1 C sour cream
2 tsp baking soda (dissolved in 1 TBS boiling water)
1⁄2 tsp salt
41⁄3 C sifted all-purpose flour
Preheat oven to 375.
By hand, cream butter and sugar until smooth. Add eggs, one at a time. Mix in sour cream, vanilla and the dissolved baking soda. In a separate bowl, sift flour and salt together, then add to batter and stir until smooth.
Drop by rounded tablespoons onto greased and floured or parchment-lined cookie sheets. Use the bottom of a sugar-coated glass to gently flatten each dough ball before baking.
If desired, dust with sugar sprinkles before baking.
Bake for 8 to 10 minutes until light golden brown.

Miriam Trotter, of Baltimore, was looking for a recipe for what she called sugar cakes.

She said her husband's grandmother used to make these soft, thick cookies that were not overly sweet. She said that the ingredients were flour, sugar, butter, sour cream and baking soda.

Trish Koza, of Iowa City, Iowa, thought she just might have the recipe that Trotter was searching for. She said that her mother-in-law made these soft sugar cookies for years.

Request

Patricia O'Neill, of Granger, Ind., wrote to say that when she was a little girl, age 8 or 9, she had the pleasure of eating a rolled sponge cake filled with strawberry-flavored whipped cream. She said she has tried to reproduce the cake but failed miserably.

She was hoping a reader would have a foolproof recipe for a filled sponge cake they could share with her.

Looking for a hard-to-find recipe or can answer a request? Write to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert St., Baltimore, MD 21278, or email baltsunrecipefinder@gmail.com. Names must accompany recipes for them to be published.

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