Trish Koza from Iowa City, Iowa, thought she just might have the recipe that Trotter was searching for. She said that her mother-in-law made soft sugar cookies for years and that many of her relatives claimed that she had given them her special recipe. However, Koza thought they never tasted quite the same as the originals. After her mother-in-law died, Koza came across her original, grease-stained recipe card for the cookies and made color copies and sent them around to every aunt and cousin so they would have the "real" recipe. She sent me a copy too, so I decided to bake up a batch to try.
Dressed up with sprinkles, these cookies would be a welcome addition to any holiday cookie tray, but they're also terrific just for snacking with a glass of cold milk or maybe even better dipped in a cup of coffee or tea.
Patricia O'Neill from Granger, Ind., wrote to say that when she was little girl, age 8 or 9, she had the pleasure of eating a rolled sponge cake filled with strawberry-flavored whipped cream. She said she has tried to reproduce the cake but failed miserably. She was hoping a reader would have a foolproof recipe for a filled sponge cake they could share with her.
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Soft sugar cookies
Makes: About 3 dozen
1/2 cup butter, softened
1 cup brown sugar
1 cup white sugar
1 teaspoon vanilla
1 cup sour cream
2 teaspoons baking soda (dissolved in 1 tablespoon boiling water)
1/2 teaspoon salt
4 1/3 cups sifted all-purpose flour
Preheat oven to 375.
By hand, cream butter and sugar until smooth. Add eggs, one at a time. Mix in sour cream, vanilla and the dissolved baking soda. In a separate bowl, sift flour and salt together, then add to batter and stir until smooth.
Drop by rounded tablespoons onto greased and floured or parchment-lined cookie sheets. Use the bottom of a sugar coated glass to gently flatten each dough ball before baking.
If desired, dust with sugar sprinkles before baking.
Bake for 8 to 10 minutes until light golden brown.