| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
All-purpose flour |
| 1/2 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 3/4 |
c |
Butter; unsalted (softened) |
| 1/2 |
c |
White sugar |
| 1/2 |
c |
Sour cream |
INSTRUCTIONS
Submitted by: D Wiman Sour cream and jello cookie...the dough needs to be
refrigerated for at least 3 hours.
1. Cream butter and sugar, then add sour cream. Add the dry ingredients.
Blend well and chill 2 hours or overnight.
2. Divide dough in half and roll into rectangle. Brush rectangles with
water and sprinkle each with 1/2 package Jello. Roll up. Chill 1 to 2
hours.
3. Preheat oven to 350 degrees F (180 degrees C). 4Cut dough into 1/4 to
1/2 inch thick slices. Put on greased cookie sheets and bake for 10-12
minutes. Makes 2 dozen
Posted to Bakery-Shoppe Digest V1 #445 by fundwell@excel.net on Dec 10,
1997
A Message from our Provider:
“Life’s most exciting adventure: intimacy with God”