Sour Cream Cookies

Sour Cream Cookies

1 cup (2 sticks) butter, cut into small pieces
2 cups sugar
2 large eggs
1 cup sour cream
1 teaspoon baking soda
1 teaspoon almond extract
1 teaspoon cinnamon
1/2 teaspoon salt
4 cups all purpose flour
Maraschino cherries or jelly, to top cookies (optional)

Preheat oven to 375 degrees. Line two cookie sheets with parachment paper. In
large bowl using electric mixer beat butter and sugar on medium until fluffy.
Add eggs and beat until smooth; set aside. Mix in a small bowl sour cream,
baking soda, almond extract, cinnamon, and salt. With mixer on low speed, add
this to butter mixture and beat until smooth, scraping down sides of bowl with
spatula as needed. One cup at a time, add flour and beat until well blended.
Scrape down the sides of bowl and beat for about a minute. Use large spoon to
drop dough on prepared cookie sheets, about 2 inches apart. If desired place
jelly or cherries on cookie and press into center. Bake for about 14-16 minutes
or until the edges begin to brown. Let cookies cool on pan for a minute and then
transfer to cooling racks.

Number of Servings: 40