1 cup butter, softened (no substitutes)
1 cup sugar
1/2 cup sour cream
1 1/2 tsp almond or vanilla extract
3 1/2 cups all- purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Stir in sour cream and extract. Combine dry ingredients; add to creamed mix. Line 2 baking sheets with foil; grease foil. Divide dough into thirds. On a floured surface shape dough into 3 loaves (8 x 12 1/2 x 3/4 in.) and place on foil. Bake at 350 degrees for 25 mins. Remove from oven and place on wire rack; let cool for 15 mins. Place on a cutting board; using a serrated knife, slice diagonally 3/4 in. thick. Place slices, cut side down on ungreased baking sheets. Bake at 350 degrees for 8- 10 mins. Turn cookies over and bake 10 mins longer. Cool on wire racks. Store in airtight container.
Makes about 30 cookies.