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Preheat oven to 350 degrees. Thoroughly grease a large baking sheet and set aside until needed. Into a medium bowl, sift flour with salt and soda. Set aside. In a large bowl, cream butter, sour cream, and sugar together until light. Combine beaten eggs and vanilla and gradually add to butter mixture, stirring until well blended. Then alternately add milk and reserved flour mixture, stirring well after each addition. If the dough is soft, chill 30 minutes before rolling. Turn the dough onto a lightly floured surface and roll out to a thickness of 1/4 to 1/2 inch. Cut into circles with a medium doughnut cutter and place 1 inch apart on prepared baking sheet. Bake until light brown, about 7 to 10 minutes. Immediately remove from pan with a spatula and cool on a wire rack or on brown paper. An opened grocery bag will do nicely. While still slightly warm, glaze with Maple Butter Glaze.
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