It's raining again here in Illinois, so I am in the mood to bake.
I have been wanting to share my mother's recipe for sour cream cut-out cookies for a while.
I know what you are thinking:
this woman puts sour cream in everything!
Well, really, can you blame her?
These are not crisp sugar cookies.
They are more like little cakes or biscuits with frosting on them.
Do not fall into the temptation to add extra flour to the dough.
It should be so sticky (like biscuit dough)
so that you need to flour your hands well in order to handle it.
I like to work in small batches.
Try to handle it as little as possible.
The more you re-flour and re-roll, the tougher they will get.
We are going for light, here.
Roll it out thick.
Thicker than a pencil eraser (which I would call pretty thin, actually).
More like 2 pencil erasers. Go figure that out and tell me what that equals, will ya?
Just go thick.
Yes, it's a shamrock.
It's St. Patty's Day every day here.
except when it's Christmas.
or the 4th of July.
(see how fat those babies are?)
Let them cool and frost them. We use a vanilla buttercream frosting.
These cookies alone are not too sweet, which is why the frosting is SO good on them!
The recipe is printable, as always.
1/2 C butter or margarine, softened
1 C Sugar
1 tsp. vanilla
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 C sour cream
2 2/3 C flour
Cream butter and sugar. Add egg, then sour cream. Add dry ingredients, adding flour last, about 1/2 C at time. Dough will be sticky. Working in small batches, roll out (thick!) onto generously floured surface and cut with a cookie cutter. Bake at 350 until just before the edges brown. If you wait till they are browning, they will be crisper, but still yummy. :)
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