• 1 cup butter or margerine
• 1 cup sugar
• 1 cup light brown sugar
• 3 eggs, lightly beaten
• 1 cup sour cream
• 1 tsp. vanilla
• 3 cups flour
• 1 tsp. salt
• 1 tsp. baking soda
• 1 tsp. baking powder

Preparation -
Combine the butter or margerine with the sugars and the lightly beaten eggs. Beat for about 2 minutes at medium speed. Add the sour cream and vanilla and mix well. In a separate bowl, combine the dry ingredients. Add the dry ingredients to the butter mixture and beat for another minute. Drop by heaping teaspoons full onto ungreased cookie sheets. Bake in a preheated oven at 375º for 8 to 10 minutes or until the cookies spring back when lightly pressed in the centers.

Cool the cookies completely, then spread a thin layer of creamy vanilla frosting on top. For holiday cookies tint the frosting with food coloring, or sprinkle with a small amount of flaked, tinted coconut on top, or place a marachino cherry on top.