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Sour Cream Cutouts Cookies
This is the same recipe that my Grandmother from Reedley, CA always made. The trick is to keep the dough very cold. I, too, roll out just a little of the dough at a time. It helps to put the dough in the freezer for just a couple minutes as you go. Then be careful not to over bake them. A very good tasting, light and soft sugar cookie. Well worth the work!
12 users found this review helpful
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Reviewed On:
Mar. 15, 2009
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