Kandis Sour Cream Sugar Cookies Food

SOUR CREAM SUGAR COOKIES II

Steps:

• Cream butter, lard and sugar. Add eggs and beat. Mix sour cream and baking soda together and add to egg mixture. Add flour and salt and mix well.
• Chill dough until firm enough to roll.
• Preheat oven to 400 degrees F (205 degrees C).
• Roll out dough and cut with cookie cutter. It's wise to keep dough in refrigerator between rolling out batches. Bake for 5 - 7 minutes.

SOUR CREAM SUGAR COOKIES

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in the egg, sour cream and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle. , On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 3-in. heart-shaped cookie cutter. , Place 1 in. apart on baking sheets lightly coated with cooking spray. Bake at 350° for 8-10 minutes or until set. Cool for 1 minute before removing to wire racks to cool completely., For frosting, in a large bowl, cream butter until light and fluffy. Beat in confectioners' sugar and vanilla. Add enough milk to achieve desired consistency. Tint with food coloring. Decorate cookies as desired.

SOUR CREAM SUGAR COOKIES I

Steps:

• Cream together 1 1/2 cups white sugar, butter or margarine, 1 teaspoon vanilla, and eggs. Add sour cream.
• Mix together 5 cups flour, 1/2 teaspoon salt, baking powder and baking soda. Gradually add to the egg-sugar mixture.
• Cover and chill dough for 1 hour.
• Preheat oven to 375 degrees F (190 degrees C).
• Roll out on lightly floured surface to 1/4 inch thick. Cut out cookies. Bake on lightly greased cookie sheet for 10 - 12 minutes.
• To Make Frosting: In small bowl, with mixer at medium speed, beat together the softened cream cheese and evaporated milk until smooth. Add 1 teaspoon vanilla, 1/8 teaspoon salt and confectioners' sugar. Beat until well blended. Color as desired and frost cooled cookies.

SOUR CREAM SUGAR COOKIES

Steps:

• Beat white sugar and 1 cup butter together with an electric mixer in a large bowl until creamy. Add eggs 1 at a time, beating well after each addition. Beat sour cream and 2 teaspoons vanilla extract into butter mixture.
• Stir flour, baking powder, and baking soda together in a bowl. Add flour mixture to sour cream mixture and stir well. Cover bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets.
• Roll cookie dough out on a floured surface to 1/4-inch thick. Cut into 3-inch round cookies and place onto prepared baking sheets.
• Bake in the preheated oven until cookies spring back when lightly touched in the center, 10 to 12 minutes; transfer to wire racks to cool completely.
• Beat 1/3 cup butter, confectioners' sugar, milk, 1 1/2 teaspoons vanilla extract, and salt together in a bowl until smooth. Spread frosting over cooled cookies.

SOUR CREAM SUGAR COOKIES

Steps:

• In a med.
• bowl, combine the flour, baking powder, baking soda, nutmeg, and salt.
• In a large bowl, cream sugar and butter, beating until fluffy.
• Add the sour cream, egg, and the lemon extract and beat well.
• Stir in the flour mixture.
• Cover and refrigerate for 1 hour or until thoroughly chilled.
• Preheat the oven to 375°F.
• Take out 1/3 of the dough.
• Return rest to fridge.
• On a lightly floured surface, roll out dough to 1/4-inch thickness and cut into shapes with cookie cutters.
• Using a spatula, transfer the cookies to ungreased cookie sheets, placing them 2 inches apart.
• Bake for 8 to 10 minutes or until the edges are lightly browned.
• Remove cookies and cool on wire racks.
• Repeat with remaining dough.
• Store cookies in an airtight container.
• These freeze well also.

SOUR CREAM SUGAR COOKIES

Steps:

• Put shortening, sugar, eggs, and sour cream in bowl and then blend together.
• Add vanilla, baking soda, baking powder, and flour.
• Roll the dough out and then put your cookie cutter in the dough and have fun.
• Bake at 350°F for 8-10 minutes.

SOUR CREAM SUGAR COOKIES

Steps:

• Combine baking soda and sour cream.
• Cream butter and sugar.
• Add eggs, one at a time, blending well after each.
• Blend in vanilla.
• Blend in sour cream and baking soda.
• Combine baking powder and flour and add to sour cream mixture.
• Refrigerate until easy to handle, usually at least an hour.
• Roll out dough about 1/2 inch thick and cut into shapes.
• Bake at 325º for 8-10 minutes, or until light brown.

SOUR CREAM SUGAR COOKIES

Steps:

• In a large bowl, whisk flour, baking soda, and salt until blended.
• In a separate bowl, beat butter and sugar until combined. Beat in egg and vanilla until blended. Beat in sour cream, then beat in flour mixture just until combined.
• Drop heaping tablespoons of dough, 2 inches apart, on an ungreased cookie sheet.
• Bake for 10 minutes. With wide spatula, transfer cookies to wire racks to cool completely. Repeat with remaining dough.
• Optional: When cookies are completely cooled, spread a dollop of vanilla frosting on top of each one.

SOUR CREAM SUGAR COOKIES

Steps:

• Preheat oven to 375 degrees.
• Mix 1 cup sugar, butter, sour cream, vanilla and egg.
• Stir in remaining ingredients.
• Drop dough by rounded teaspoonfuls into sugar (can be colored sugar); roll gently until completely coated.
• Place about 2 inches apart on ungreased cookie sheet (or cookie sheet lined with parchment paper).
• Flatten cookies to about 1/4-inch thickness with the bottom of a drinking glass.
• Bake 7 to 8 minutes or just until set.

SOUR CREAM SUGAR COOKIES

Steps:

• Cream butter and sugar.
• Beat in egg, sour cream, honey and vanilla.
• Mix dry ingredients.
• Gradually add to creamed mixture.
• Cover and chill for 3 hours.
• Roll out on floured surface to 1/8 inch thick.
• Cut with floured 3 inch cookie cutter.
• Place on ungreased cookie sheet, 1 inch apart.
• Bake at 325* for 8 minutes or until light brown.
• Remove to wire racks to cool.