Saturday, August 20, 2011

Blueberry and sour cream sugar cookies...

An old classic with a few new tweaks!

1 c butter or margarine
1 c sugar
2 eggs, beaten
1/2 t vanilla
3 c flour
1/2 t soda
1/2 t salt
1 t baking powder
1/2 cup sour cream
1 c jiffy blueberry muffin mix
Wilton's coarse sugar sprinkles

Mix muffin mix and sour cream together. Blend until smooth and set aside. Combine butter and sugar; add beaten eggs and vanilla. Mix until fluffy. In separate bowl combine all dry ingredients. Add to egg mixture alternately with sour cream. The muffin mix makes the dough sticky...I like to refrigerate for one hour. Preheat to 375 and on a greased cookie sheet drop rounded teaspoonful's. Bake for eight minutes. Because the dough is so sticky I also like to have my cookie cutter ready for after the cookies have baked:) Top with your sugar sprinkles and enjoy!

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