Maybe it was because I substituted dairy-free ingredients, but we found these cookies to be just “meh”. Also, despite refrigerating them before rolling out, the dough was quite sticky and hard to transfer to the cookie sheet.
Cinnamon sour cream cookies (adapted from Italian Dessert Recipes)
1/2 cup margarine at room temperature
1/2 cup sugar
2 tablespoons Tofutti (or any nondairy) sour cream
1 large egg yolk
1 teaspoon vanilla
1 1/2 cups flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
Preheat oven to 350 degrees F. Cream margarine, sugar, and sour cream in a large bowl. Beat in egg yolk and then vanilla. Add remaining ingredients just until combined.
Roll dough until 1/4″ thick. Sandwich between two pieces of wax paper. (I chilled the dough for about an hour before working with it). Cut into desired shape with cookie cutters.
Place 1″ apart on ungreased cookie sheet. Sprinkle tops with sugar if you wish. Bake for 8 – 10 minutes until JUST set and edges are lightly golden. Makes about 2 dozen cookies.