Sour Cream Puffs
|Flour||1 1⁄4 Cup (20 tbs)|
|Baking powder||2 Teaspoon|
|Shortening||1⁄4 Cup (4 tbs)|
|Sour cream||3⁄4 Cup (12 tbs)|
|Dill seed||1 1⁄2 Teaspoon|
Sift flour, bakirg powder and salt together; cut in shortening until of consistency of cornmeal.
Add sour cream; blend well.
Pat out on floured surface to 1/8-inch thickness; cut with 1-inch cutter.
Place on ungreased cookie sheet.
Sprinkle with dillseed.
Bake in 475-degree oven for 10 minutes.
May be served with ham spreads.