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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Sour Cream Coffee Cake Cookie Recipe

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This recipe for Sour Cream Coffee Cake Cookie is from The Obie Family Cookbook 2013, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 sugar cookie mix
1egg
1/4 C softened butter
1:4c Sour cream
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Crumb topping
1/2C flour
1/2C brown sugar
1/2t cinnamon
4T butter
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Glaze
1/2 brown sugar
1/2 t vanilla
2t vanilla
Directions:
Directions:
Make the cookies, according to the package with the egg, but instead of using a whole stick of butter, substitute half of the butter for sour cream.

While the cookies are baking, mix the crumb ingredients together with a fork.

Pull the cookies out of the oven 5 minutes early. Make a small indent in the cookie, pressing lightly in the center with the back of a lightly greased spoon. Press softly so that the spoon does not go through to the cookie sheet.

Fill the indent generously with some of the crumb mixture. Put the cookies back in for the rest of the time.

While they are baking for the last 5 minutes, make the glaze by mixing all the ingredients together until they are fulling combined and smooth.

Once the cookies are down, let them cool on the baking sheet for 10 minutes. Then drizzle over the brown sugar glaze. Let them cool for another 10 minutes.

Remove to a cooling rack.

You can eat them right away, but they are absolutely insane the next day...if you can wait that long.

 

 

 

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