1/2 cup bottled sour cream
1 cup ketchup
1/4 cup hot mustard
1/2 cup ketchup
In a medium bowl, mix the sour cream, ketchup and hot mustard. Allow 2 hours for the mixture to soak into the bottom of a food processor or blender, but do not remove from processor or blender.
Remove cookies from parchment paper and place in small resealable plastic bags. Place the bag into the plastic bag with the sour cream mixture. Seal bag and shake to mix. The mixture is sticky.
Remove paper and refrigerate at least 1 hour for the mixture to set. Roll rolled cookies and cut into small pieces. Place loosely in plastic bag. Refrigerate at least 4 hours before removing from bag, so they can marinate before removing from bag.
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