3 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 c. butter
1 1/2 c. sugar
2 eggs
1 c. sour cream
1 tsp. vanilla extract

FROSTING:

1 container chocolate
1 container vanilla

Beat butter, sugar and eggs until light. Add sour cream and vanilla. Add flour, baking soda and salt. Refrigerate 1 hour. Drop by large tablespoons on greased cookie sheet. Bake at 375 degrees for 12 minutes. Let cool, then frost the bottoms, half chocolate, half white.