Foodie Friday: Cinnamon Creams

One of my best child hood memories was sitting around my grandmother's table, playing crazy 8s and nibbling on my favorite cookies, Cinnamon Creams. Like a cross between a sponge cake and a snickerdoodle. The cookies should soft and spongy in texture and are they are the ultimate cookie jar cookie. The sour cream is wonderful for both flavor and the moisture it imparts but it can have a negative effect if left in an airtight container for more than a day or two. 

I joke about the cookies being low fat because the fat comes from Sour cream.... and that's not so bad. However, there is a fair amount of sugar. But it IS the holidays so who's counting? This is a family recipe and therefor open to a little bit of interpretation. Meaning, you might have to do a bit of trial and error to get it to come out right. But I have every confidence that you will think it's worth is. 

Cinnamon Creams

Preheat oven to 350 degrees. 

1 cup sugar
1 cup sour cream
1 egg
1/2 tsp. Almond Flavoring
1 tsp Baking Soda
2 1/2 cups flour

Cinnamon Sugar:
1/2 cup sugar
1 tbsp cinnamon (or to taste)

 
Cream sugar, sour cream, egg and almond flavoring the add in dry ingredients. Drop by spoonful into cinnamon sugar and coat ball completely. Place on greased sheet pans (or use parchment paper) and bake for about 8 minutes or until top of cookie springs back to touch. Cookie should not brown at edges.

I hope you enjoy them as much as I do! 
​
--Deanna