1/2 c melted butter

2 c confectioners’ sugar

1 t vanilla

4 t hot water

Mix butter, powdered sugar, and vanilla together. Add teaspoons of hot water until you reach your desired consistency for spreadable icing.

Cream together 1 c butter and 1 1/2 c sugar.

Add 2 beaten eggs, 1+ t. vanilla, 1/4 t. almond extract.

Dissolve 1/2 t. baking soda in 3 T sour cream.

Add 3 c flour

Roll 1/8″ thick on floured surface. Cut with floured circle.

Bake at 350 degrees for 8 to 10 minutes — NOT until brown.

Icing: Use “Icing for Sour Cream Cookies”

1 1/2 C Sugar
3 eggs
3 T flour
1/4 t salt
5 C diced rhubarb
nutmeg

Place rhubarb in 9 1/2″ unbaked pie shell – mix sugar, flour, salt and eggs together well and pour over rhubarb. Sprinkle with nutmeg and bake at 350 for 50-60 min

Done when toothpick comes out clean Serves 6.

(word for word taken straight from the index card grandma wrote it on)