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I am a huge sour cream fan but in cookies?  does this taste good really?

Here is one from my Grandmother's Bettty Crocker Cookie Book 1963:

Old-Fashioned Sour Cream Cookies:

1/2 cup shortening (part butter or margarine)

1 cup sugar

1 egg

1 tsp. vanilla

2 2/3 cups Gold Medal Flour

1 tsp. baking powder

1/2 tsp. soda

1/2 tsp. salt

1/4 tsp. nutmeg

1/2 cup of sour cream

Heat oven to 425 degrees. Mix shortening, sugar, egg, and vanilla thoroughly. Blend dry ingredients; add to sugar mixture alternately with sour cream. Divide dough; roll out to 1/4 " thick on a well-floured pastry cloth. Cut with 2" cutter and place on creased baking sheet. Sprinkle with sugar. Bake 8-10 mins, or until lightly brown.

Makes 4 to 5 doz. 2" cookies

Note: If you use Gold Medal Self- Rising Flour, omit baking powder, soda, and salt.

This sounds really good; think I'll try them this weekend and maybe share with the grandchildren.

Sour Cream Sugar Cookies
Betty Crocker's Old Fashioned Cookbook

1 c Sugar
1/2 c Butter or margarine Softened
1/2 c Sour cream
1 1/2 ts Vanilla
1 Egg
2 1/2 c All-purpose flour
1 t Baking powder
1/2 t Baking soda
1/2 t Salt
Sugar

Heat oven to 400° F.
Mix 1 cup sugar, the butter, sour cream, vanilla and egg. Stir in remaining ingredients except sugar.
Drop dough by rounded teaspoonfuls into sugar; roll gently until completely coated. Place about 2 inches apart on ungreased cookie sheet. Flatten to about 1/4-inch thickness with bottom of glass.
Bake 7 to 8 minutes or just until set. Cool slightly; remove from cookie sheet.
About 4 dozen cookies