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Peoria Recipes
INGREDIENTS
2 cups all-purpose flour, spooned and leveled
1 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda 8 tablespoons (1 stick) unsalted butter, room temperature 1 1/2 cups sugar, plus more for sprinkling 1 large egg 1 teaspoon pure vanilla extract 1/4 cup sour cream DIRECTIONS
Preheat oven to 350 degrees, with one rack in upper third and another in lower third. In a medium bowl, whisk together flour, baking powder, salt, and baking soda; set aside.
2. Using an electric mixer on medium-high, beat butter and sugar until light and fluffy, 2 to 4 minutes. Add egg and vanilla; beat well to combine. 3. With mixer on low, add half the flour mixture, followed by sour cream, then remaining flour mixture; mix just until smooth. (Dough will be stiff; you may need to finish mixing it by hand with a wooden spoon.) 4. Drop mounds of dough, each equal to about 3 tablespoons, 3 to 4 inches apart, onto two ungreased baking sheets; sprinkle with sugar. Bake until edges of cookies are just firm and tops are barely beginning to brown, 20 to 25 minutes, rotating sheets once halfway through. Transfer cookies to a rack to cool. ** 15 minutes for softer cookies** **almond extract is an option** Yield: Makes 10
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