Sour cream spritz

Yield: 4 Servings

Measure Ingredient
1 cup Butter
¾ cup Sugar
1 \N Egg yolk
1 teaspoon Vanilla
⅓ cup Sour cream
2¾ cup Flour, sifted
1 teaspoon Cinnamon
½ teaspoon Salt
¼ teaspoon Baking soda
\N \N Source: Mirro Cooky Press Cookbook
\N \N per Donna Ransdell
\N \N Fidonet COOKING echo

Cream butter and sugar well. Beat in egg yolk, sour cream and vanilla. Gradually blend in dry ingredients which have been sifted together. Fill cooky press. Form cookies on ungreased cookie sheets.

Bake at 375 F for 10-12 minutes.

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