Yield: 1 Servings
|2 cups||All-purpose flour|
|½ teaspoon||Baking soda|
|¾ cup||Butter; unsalted (softened)|
|½ cup||White sugar|
|½ cup||Sour cream|
Submitted by: D Wiman Sour cream and jello cookie...the dough needs to be refrigerated for at least 3 hours.
1. Cream butter and sugar, then add sour cream. Add the dry ingredients.
Blend well and chill 2 hours or overnight.
2. Divide dough in half and roll into rectangle. Brush rectangles with water and sprinkle each with ½ package Jello. Roll up. Chill 1 to 2 hours.
3. Preheat oven to 350 degrees F (180 degrees C). 4Cut dough into ¼ to ½ inch thick slices. Put on greased cookie sheets and bake for 10-12 minutes. Makes 2 dozen
Posted to Bakery-Shoppe Digest V1 #445 by fundwell@... on Dec 10, 1997