Sour cream cookiesby verena hall schwemley recipe
Sour Cream Cookies>by Verena Hall Schwemley recipe⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
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- 2 cups flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg
- 1 cup sugar
- 1/2 pint sour cream
- 1/2 teaspoon vanilla
My mother, Mary Friederike Steigmeyer, was born in 1892 in the small village of Attica, Ohio. Her second cousin, Verena Hall, also born in Attica, was a few years younger. Neither woman had siblings, so they became like sisters. Upon my mother’s marriage to my father, Don Armitage, my parents settled in Bucyrus, Ohio, and her cousin, upon her marriage to Paul Schwemley, settled in Marion, Ohio. These towns are only 17 miles apart, so we often visited each other. I looked forward to visiting the Schwemleys. Verena was an excellent cook, Paul liked to tell jokes, and they had the game of Pick-up-Sticks. When I use Verena’s recipe for Sour Cream Cookies around the holidays, I sprinkle colored sugars on the cookies before baking.… Barbara Mahony
Sift flour, measure, and sift with baking powder, baking soda, and salt. Beat egg and add sugar gradually, beating in thoroughly. Add sifted dry ingredients alternately with sour cream. Add vanilla. Drop by teaspoons onto greased cookie sheet. Bake at 380 degrees for about 8 minutes. Watch carefully.
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