Sour Cream Easter Cookies
Ingredients

1 cup butter, softened

1 cup sugar

4 egg yolks

⅔ cup sour cream

1 teaspoon baking soda

4 cups flour
Icing

3 cups sifted confectioner’s sugar

¼ cup water

Preparation

1. With mixer on high, cream butter. Lower mixer speed and gradually add sugar until frothy.

2. Beat in egg yolks.

3. Blend baking soda into sour cream with a spoon. Set the mixer to low and add sour cream.

4. Gradually add flour until a soft dough forms.

5. Chill the dough for 2 to 6 hours. Handle dough very gently.

6. Roll out with a little flour under it and sprinkle some on the rolling pin as well. Use cookie cutters and put the shapes on a cookie sheet.

7. Bake at 350°F for 5 to 7 minutes (or more depending on size and thickness of cookie).

8. For icing, mix confectioner’s sugar and water to make a paste. Frost cookies and sprinkle with colored sugar.

2 cups butter
4 cups flour
2 tsp. baking soda
2 cups granulated sugar
2 cups brown sugar
5 cups blended oatmeal (measure oatmeal and blend in blender to a fine powder)
24 oz. chocolate chips
1 tsp. salt
1 8 oz. Hershey bar (grated)
4 eggs
2 tsp. baking powder
3 cups chopped nuts (your choice)
2 tsp. vanilla

Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey bar and nuts. Roll into balls and place two inches apart on a cookie sheet..Bake for 10 minutes at 375 degrees. Makes 112 cookies.. Have Fun!!!