|Granulated sugar||3⁄4 Cup (12 tbs)|
|Butter||4 Ounce, softened (1 Stick)|
|Sour cream||3⁄4 Cup (12 tbs)|
|Vanilla extract||1 2⁄3 Teaspoon|
|Flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Colored crystal sugar/Granulated sugar||1⁄2 Cup (8 tbs)|
1. In a medium bowl, beat granulated sugar and butter with an electric mixer on medium speed until well blended. Beat in sour cream and vanilla until light and fluffy.
2. On low speed, beat in flour mixed with baking powder and salt until dough is smooth, scraping down side of bowl frequently with a rubberspatula. Wrap dough and refrigerate 30 minutes.
3. Preheat oven to 350°F. Form dough into 1-inch balls. Place 2 inches apart on lightly greased cookie sheets. With bottom of a glass dipped into colored or granulated sugar, press each ball of dough to flatten slightly.
4. Bake 10 to 12 minutes, or until edges are golden brown. Let cookies cool 2 mimites on sheets, then remove to wire racks and let cool completely. Store in a tightly covered container.