Few remember “the year of the cookie debacle” in which I spent months trying to make a decent sugar cookie. Tears were shed, cookie sheets thrown into a snow bank, Martha Stewart cursed. Finally, I sought out THE Madre who led me step by step through her Soft Cream Jumbles and to success. The secret: blend the wet ingredients first and be sure to add the soda to the sour cream before adding those. It creates the LIFT! It has been 16 years since I’ve made these. And while they aren’t as pretty, they definitely taste as good.
1/4 c. butter & 1/4 shortening (or 1/2 c. shortening)
3 1/2 c. flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder
1 c. sour cream
1 tsp. vanilla.
Leave butter out to become very soft. Mix butter and shortening together. Add sugar, salt and baking powder. Stir well. Add eggs. In a separate bowl, mix sour cream and baking soda. Add to mix and stir. Stir in vanilla. Then mix in flour 1 cup at a time. Chill for 2 hours. Roll out on floured surface (1/3-1/2 inch). Cut into desired shapes and place on ungreased cookie sheet. Bake at 375º for 10 minutes. Allow to cool well before icing.