New England sour cream cakes

Simple and tender are two of the adjectives Sharon Tyler Herbst uses to describe these cookies. I would add the word excellent. Fragrant with nutmeg and vanilla, rich with butter and sour cream, and glazed with sugar and milk, these taste a little like old fashioned cake donuts and sugar cookies all at once. Yum!

I am in a bit of a cookie-baking frenzy, stocking up for another solo recital of Kate’s coming up next week. My coping mechanism. Means we will be serving plenty of cookies!

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About pattiblaine

Raised under the name of Snyder in the upstate NY town of Vestal, I've worked as a typesetter, a fast food salad bar tender, an art reviewer, a waitress, a part-time nanny, and a very-bad-with-phones temp. Once upon a time I was all-but-thesis toward a Masters in Art History. Now I'm just a mom with a lot of fiber squirreled away throughout the house. We call it insulation. In 2013 I completed a life-long learning program at Colgate Rochester Crozer Divinity School, and am a postulant toward the diaconate in the Episcopal Diocese of Rochester, NY. In addition to coordinating volunteers for the soup kitchen, I volunteer as a tutor at a deeply impoverished city elementary school, and am a docent at the Memorial Art Gallery.
This entry was posted in Extracurricular, On the fly (aka from a mobile device), The Joy of Cookies and tagged , , . Bookmark the permalink.

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