1/2 c Butter or margarine
1 c Sugar
1 ts Baking powder
1/4 ts Baking soda
1/4 ts Ground cardamon
1/2 c Dairy sour cream
1 2/3 c All-purpose flour
Beat butter in a mixing bowl for 30 seconds. Add sugar, baking powder, soda, and cardamon; beat till combined. Beat in sour cream till combined. Beat in as much flour as you can; stir in any remaining flour. Drop dough by rounded teaspoons onto cookie sheets lined with waxed paper. Place sheets in freezer; freeze 45 minutes or till firm. Transfer mounds to freezer bags or containers. Freeze up to 6 months. Makes 36. To bake: Place frozen mounds 2 inches apart on ungreased cookie sheets. Bake in a 350F oven about 12 minutes, till edges begin to brown. Remove; cool. Source: BH&G Christmas Cookies 1995. —–