Post by carnation037 on Jan 31, 2003 7:48:55 GMT -6
Frosted Sour Cream Cookies
1 c white granulated Sugar
1/4 c Margarine Or Butter Softened
1/4 c Shortening
1 Large Egg
1 t Vanilla
2 2/3 c Unbleached All-purpose Flour
1 ts Baking Powder
1/2 ts Baking Soda
1/2 ts Salt
1/4 ts Ground Nutmeg
1/2 c Dairy Sour Cream Decorator's Frosting (recipe below)
Heat oven to 425 degrees F. Mix 1 cup sugar, the margarine, shortening
egg and vanilla. Stir in remaining ingredients except frosting. Dived
dough into 3 equal parts. Roll each part 1/4 inch thick on lightly
floured cloth-covered board. Cut into desired shapes with 2-inch cookie
cutters; pipe with decorators' frosting.
Place about 1-inch apart on ungreased cookie sheet. Bake until no
indentation remains when touched, 6 to 8 minutes. Makes 4 to 5 dozen.
DECORATORS' FROSTING:
Mix 2 cups powdered sugar and 2 to 3 tablespoons water until frosting is
of a consistency that can be used easily in a decorators' tube or
envelope cone and yet hold its shape.
To make an envelope cone, place about 1/3 cup frosting in the corner of an envelope; fold sides toward
center. Snip off corner ot make tip.
Vaiations:
Chocolate Sour Cream Cookies:
Mix 1 ounce melted unsweetened chocolate (cool) into 1 part of the dough.
Coconut Sour Cream Cookies:
Mix 1/4 cup cookie coconut into 1 part dough. Hand
Cookies:
Use the basic dough or any of the flavored variations. After rolling, trace around hand with knife or pastry wheel. Cut remaining dough into desired shapes.
Makes About 6 hand cookies and 1 doz
2-inch cookies.
Molded Sour Cream Cookies:
Shape dough by tablespoonfuls into balls. Flatten on cookie sheet with greased bottom
of glass dipped in sugar.
Orange Sour Cream Cookies:
Mix 1 T grated orange peel into 1 part dough.
Peanut Butter Sour Cream Cookies:
Mix 1 T creamy peanut butter into 1 part dough.
1 c white granulated Sugar
1/4 c Margarine Or Butter Softened
1/4 c Shortening
1 Large Egg
1 t Vanilla
2 2/3 c Unbleached All-purpose Flour
1 ts Baking Powder
1/2 ts Baking Soda
1/2 ts Salt
1/4 ts Ground Nutmeg
1/2 c Dairy Sour Cream Decorator's Frosting (recipe below)
Heat oven to 425 degrees F. Mix 1 cup sugar, the margarine, shortening
egg and vanilla. Stir in remaining ingredients except frosting. Dived
dough into 3 equal parts. Roll each part 1/4 inch thick on lightly
floured cloth-covered board. Cut into desired shapes with 2-inch cookie
cutters; pipe with decorators' frosting.
Place about 1-inch apart on ungreased cookie sheet. Bake until no
indentation remains when touched, 6 to 8 minutes. Makes 4 to 5 dozen.
DECORATORS' FROSTING:
Mix 2 cups powdered sugar and 2 to 3 tablespoons water until frosting is
of a consistency that can be used easily in a decorators' tube or
envelope cone and yet hold its shape.
To make an envelope cone, place about 1/3 cup frosting in the corner of an envelope; fold sides toward
center. Snip off corner ot make tip.
Vaiations:
Chocolate Sour Cream Cookies:
Mix 1 ounce melted unsweetened chocolate (cool) into 1 part of the dough.
Coconut Sour Cream Cookies:
Mix 1/4 cup cookie coconut into 1 part dough. Hand
Cookies:
Use the basic dough or any of the flavored variations. After rolling, trace around hand with knife or pastry wheel. Cut remaining dough into desired shapes.
Makes About 6 hand cookies and 1 doz
2-inch cookies.
Molded Sour Cream Cookies:
Shape dough by tablespoonfuls into balls. Flatten on cookie sheet with greased bottom
of glass dipped in sugar.
Orange Sour Cream Cookies:
Mix 1 T grated orange peel into 1 part dough.
Peanut Butter Sour Cream Cookies:
Mix 1 T creamy peanut butter into 1 part dough.