Sour Cream Cut Out Cookies

Paula1433

⅔ cup butter

• 1 ½ cups light brown sugar

• 1 tsp. vanilla (or two)

• 2 eggs

• 4 cups flour

• ½ tsp. baking powder

• 1 tsp. soda

• ½ tsp. salt

• ½ tsp. nutmeg (I grate mine fresh.)

• 1 cup (8 oz.) sour cream

Cream the butter and sugar until fluffy. Add the vanilla and eggs. Beat well. Whisk the dry ingredients together and add half to the egg mixture. Add the sour cream then the rest of the dry ingredients. Mix well. Cover and chill for a couple of hours.

Roll out with plenty of flour as this is a very soft dough. Roll to about 3/8 to ½ inch thick and cut. Bake on lightly greased orparchment lined pan for 7 to 9 minutes until bottoms are light brown and centers are set. They do not spread. Cool on racks.

subheading: Notes:

I re-roll the scraps one time after re-mixing and chilling to eliminate streaks of flour in the dough. Then I divide those scraps in half and dye part red and add peppermint flavoring or oil. Shape thin logs of red and white about the thickness of a pencil and 4 inches long. Twist one of each color together and pinch ends to seal. Shape candy canes on pan. Bake about 10 to 12 minutes.

These cut outs freeze very well and are just as soft after freezing as before.

I make buttercream frosting with a pound of salted butter and throw in 4 ounces of cream cheese. This whitens the frosting so it takes color better and it’s not quite as sweet.

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