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Soft Sugar Cookies III
Reviews:
September 28, 2007

From other reviewers I expected these to be much more thick/cakelike, so I decreased the amount of baking powder by almost half. According to gourmetsleuth.com: "Baking soda must come in contact with an acid in order to form carbon dioxide gas which in turns makes the baked product rise." Sour cream is one of those acids. Anyway, these turned out fluffy and flavorful. I didn't want to ruin them with icing so we enjoyed them plain!

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