Sour Cream Tea Cakes

1. 1

   Cream the butter and sugar until light and fluffy.

2. 2

   Beat in eggs and vanilla.

3. 3

   Add combined dry ingredients alternately with sour cream, mixing well after each addition.

4. 4

   Chill several hours or overnight.

5. 5

   Knead with flour on lightly floured surface and work dough with enough flour until easy to handle.

6. 6

   Roll out dough to 1/4-inch thickness.

7. 7

   Cut with 3-inch round cookie cutter. Place on well-greased cookie sheet.

8. 8

   Bake at 350u00b0 to 375u00b0 for 10 to 12 minutes or until lightly browned.

* Per serving · 4 servings · Values may vary.

No additional tips available.