Post by marlaoh on Dec 24, 2002 10:14:35 GMT -6
Sour Cream Sugar Cookies
Presented by Becky Low
1/2 cup butter, softened
1 cup granulated sugar
1/2 cup sour cream
2 eggs
1/2 teaspoon vanilla
3 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Frosting, sprinkles, and other decorations
Method:
Beat together butter and sugar. Add sour cream, eggs, and vanilla, beat well. Stir in flour, baking powder, baking soda, and salt. Mix well. Cover and refrigerate at least one hour.
Pre-heat oven to 350 F.
Roll dough out on a lightly floured surface to 1/4-inch thickness. Cut into shapes with floured cookie cutters. Place on ungreased cookie sheet and bake for 8-10 minutes (cookie will be a light tan on bottom). Remove to wire cooling rack. Frost when cooled.
Frosting
2 cups powder sugar
4 tablespoons butter, softened
1 1/2 teaspoons vanilla
3 tablespoons milk
food color, optional
Combine sugar, butter, and vanilla. Add 2 tablespoons milk and desired food color, beat. Gradually add additional milk to create desired spreading consistency. Depending upon the size of cookie, recipe will make between 2-3 dozen.
Presented by Becky Low
1/2 cup butter, softened
1 cup granulated sugar
1/2 cup sour cream
2 eggs
1/2 teaspoon vanilla
3 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Frosting, sprinkles, and other decorations
Method:
Beat together butter and sugar. Add sour cream, eggs, and vanilla, beat well. Stir in flour, baking powder, baking soda, and salt. Mix well. Cover and refrigerate at least one hour.
Pre-heat oven to 350 F.
Roll dough out on a lightly floured surface to 1/4-inch thickness. Cut into shapes with floured cookie cutters. Place on ungreased cookie sheet and bake for 8-10 minutes (cookie will be a light tan on bottom). Remove to wire cooling rack. Frost when cooled.
Frosting
2 cups powder sugar
4 tablespoons butter, softened
1 1/2 teaspoons vanilla
3 tablespoons milk
food color, optional
Combine sugar, butter, and vanilla. Add 2 tablespoons milk and desired food color, beat. Gradually add additional milk to create desired spreading consistency. Depending upon the size of cookie, recipe will make between 2-3 dozen.