Moth Cookies the Editors of Publications International, Ltd.
Makes 3 to 4 dozen cookies
|1||cup (2 sticks) butter|
|1||cup sour cream|
|1||teaspoon vanilla extract|
|4-1/2||cups all-purpose flour|
|4||teaspoons baking powder|
|1/2||teaspoon baking soda|
- Preheat oven to 350°F. Beat butter and sugar with electric mixer on medium speed until creamy. Beat in sour cream and vanilla. Add eggs one at a time until light and fluffy.
- Stir together remaining ingredients in separate bowl. Gradually add to butter mixture, beating at low speed until well blended.
- Roll out dough to 1/2-inch thickness on lightly floured surface. Cut dough into moth wing shapes. Use scraps of dough to roll into center body. Place wing shapes on ungreased cookie sheets. Top each moth with a rolled body.
- Bake for 10 to 13 minutes or until set but not brown. Cool on cookie sheets 1 minute. Remove cookies to wire racks; cool completely. Frost and decorate as desired.
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