Sour Cream Cookies (& Chocolate)

Adapted from “Sugar Silhouettes” by Mrs. H.C. Orrison, from Pillsbury’s Best of the Bake-Off Collection.

The original recipe is split, with half of the batch having cocoa added, but you could easily make them all chocolate, or none, if you preferred.

Cream together:

• 3/4 cup butter
• 1 cup sugar

Beat in:

• 1 egg
• 1/4 cup sour cream
• 1 tsp vanilla extract — I substituted speculaas spice mix

Sift together and gradually mix into the batter:

• 3 cups flour
• 1 tsp baking soda
• 1/2 tsp salt

Divide the dough in half.

To half, mix in:

• 3 Tbsp cocoa powder

Flatten and refrigerate for an hour or so.

Roll out very flat, to 1/8 inch thickness.

Cut out shapes and transfer to a cookie sheet.

Bake at 375° for 8-10 minutes.