Pul-e Khumrī Spring is my jam.
buy Pregabalin 300 mg cheap Especially being a mom. The amount of TV we watched during the winter was almost deplorable. I guess that’s what you get when you have 2 months of morning sickness during winter time.
Portland But Spring is upon us and I couldn’t be more pumped. I especially love when fresh fruit starts making it’s epic comeback.
best place to buy provigil online I want to put it on all of the things.
These berries are AMAZING on top of these Sour Cream Cookies.
The cookies themselves are not overly sweet, and neither is the frosting so these berries really have a chance to shine.
Is anybody else totally freaked out by raspberries up close?
Those creepy little hairs totally weird me out.
No? Just me?
Anyway, these cookies almost remind me of a super soft shortbread because, like I said before these little cookies gain most of their sweetness from the berries piled on top.
I also paired these sour cream cookies with some yummy sour cream frosting and I was definitely not sad about that decision.
Can we talk about how FREAKING good the cookie dough was, though because OH. MY. GOSH.
I’m thinking about trying to morph it into an ice cream of some sort because woah. These almost didn’t get a chance to be baked. It took massive amounts of will power.
I did it for all of you. That’s how much I love you.
- 1 cup butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla
- 1 cup sour cream
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3 cups all-purpose flour
- 1/2 cup butter, softened
- 3/4 cup sour cream
- 4 cups powdered sugar
- 1 teaspoon salt
- Fresh berries of your choice
- To the bowl of an electric mixer add butter and sugar and beat until smooth. Add eggs and vanilla and whip until light and fluffy. Add in sour cream, salt, baking powder and baking soda and mix. Add flour slowly to the sugar mixture and mix until just incorporated. Refrigerate for about an hour or more.
- Preheat oven to 375° F.
- Drop cookie dough onto a greased baking sheet using a 1 1/2 tablespoon cookie scoop and bake for about 10 minutes or until the bottoms just start to brown slightly. *If you are only baking one sheet at a time I would suggest putting your bowl of dough into the refrigerator in between scooping sessions! That way your dough will continue to stay firm throughout the process.
- Remove from oven and allow to cool on baking sheet for 5 minutes before transferring to a cooling rack.
- In the meantime, mix your frosting ingredients together until smooth. Frost cooled cookies. Add fresh berries to the top right before serving.
- *If you aren't going to be eating all of these cookies, I would suggest frosting them and putting them in the fridge until ready to eat and then adding the berries on top.
I love you thiiiiiiiiiiiiiiiiiiiiis much.