These cookies are my personal favorites. You really do have to refrigerate them for one hour before cooking. It’s Grandma’s secret tip for making them turn out right. Also, you need to sift your flour first and then measure out your three cups.

Ingredients:

3 cups sifted all purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup soft butter 1 1/2 cups sugar 2 eggs 1 cup sour cream 1 teaspoon vanilla

Topping:

1/2 cup of sugar 1 teaspoon of cinnamon

Directions:

1. Combine flour, baking powder, baking soda, and salt. (The easiest way to do this is with your sifter. It doesn’t hurt the flour to be re-sifted.) Set your dry mixture aside. 2. Combine and bean butter, sugar and eggs until they are light and fluffy. 3. Blend in the sour cream and vanilla until the mixture is nice and smooth. 4. Add your dry mixture gradually. 5. Refrigerate your cookie dough for one hour. 6. Preheat your oven to 375 degrees. 7. Drop tablespoon sized cookie dough mixture onto your greased cookie sheet, making sure they are about two and 1/2 inches apart. (Dough will puff up and spread out.) 8. Sprinkle your cookies with topping. 9. Bake the cookies 10 to 12 minutes or until the tops of the cookies are a light golden brown color.

Makes 3 1/2 to 4 dozen cookies.