Categories: cookies

Ingredients

• 1 cup (2 sticks) butter, cut into small pieces
• 2 cups sugar
• 2 large eggs
• 1 cup sour cream
• 1 teaspoon baking soda
• 1 teaspoon almond extract
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 4 cups all-purpose flour
• Cranberries, maraschino cherries or jam, to top the cookies (optional)

Directions

1. Preheat oven to 375 degrees. Line two baking sheets with parchment paper.

2. In a large bowl, use an electric mixer to beat the butter and sugar on medium until fluffy, about 2 minutes. Add the eggs and beat until smooth. Set aside.

3. In a small bowl, whisk together the sour cream, baking soda, almond extract, cinnamon and salt. With the mixer on low, add this to the butter mixture and beat until smooth, scraping down the sides of the bowl with a silicone spatula as needed.

4. Increase mixer speed to medium. One cup at a time, add the flour and beat until incorporated. Scrape down the sides of the bowl and beat for another minute.

5. Use a large spoon to drop balls of dough (about 2 tablespoons each) on the prepared baking sheets. Space the cookies about 2 inches apart. If desired, press a cranberry, maraschino cherry or dollop of jam into the center of each.

6. Bake for 14 to 16 minutes, or until the edges just begin to brown. Let the cookies cool in the pan for several minutes, then use a spatula to transfer them to a wire rack to cool. Let the baking sheets cool completely before baking additional batches.

7. Makes about 40 cookies.

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