Sour Cream Cookies Ii Food

SOUR CREAM DROPS

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in the egg, sour cream and vanilla. Combine the flour, baking soda, baking powder and salt; add to the creamed mixture and mix well. Chill for at least 1 hour. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 425° for 7-8 minutes or until lightly browned. Remove to wire racks to cool. , For frosting, melt butter in a saucepan until golden brown; stir in confectioners' sugar, vanilla and enough water to reach a spreading consistency. Frost cooled cookies.

SOUR CREAM COOKIES

Steps:

• Preheat oven to 325 degrees and line sheet pans with parchment or silicone baking mats.
• Combine flour, baking soda, baking powder and salt. Set aside.
• In a large mixing bowl, beat together butter an granulated sugar.
• Beat in eggs, sour cream and vanilla until well combined.
• Add dry ingredients and beat until just combined. Fold in walnuts if using. The batter will be thick.
• Drop Tablespoons (1 1/2 inch balls) of batter onto lined pans, about 2 inches apart.
• Bake 12-15 minutes, until the edges are just beginning to turn golden. Cool.
• Once they've cooled, you can glaze and serve. If you're planning on freezing these, you'll want to freeze them after baking but without the glaze.
• Mix all ingredients until well combined well.
• Dip the cookies into the glaze. Top with some sprinkles if you want a pop of color.
• Set aside for a few minutes until the glaze has dried. Serve immediately or store in an airtight container on your counter.

SOUR CREAM COOKIES

Steps:

• Preheat oven to 350F and line 2 baking sheets with parchment paper or silicone baking mats.
• Combine the flour, baking powder, baking soda, and salt in a bowl then whisk together and set aside.
• Cream the butter using an electric mixer then add the sugar and mix on high until light and fluffy.
• Add the egg and vanilla then mix once more until smooth. Scrape the bowl down and mix once more then add the sour cream and mix until fully incorporated.
• Add the dry mixture to the butter mixture and mix on low until just combined.
• Scoop heaping tablespoon-sized portions of dough out and transfer to your prepared cookie sheet leaving about two inches of space between. For a more even bake, dampen your hand and pat the cookies into shape, pressing each one down slightly.
• Bake at 350F for about 11 minutes. The bottom of the edge will Just be turning golden when they are done.

SOUR CREAM COOKIES

Steps:

• Preheat oven to 350 degrees. Grease two cookie sheets.
• In small bowl, combine flour, baking soda, and salt.
• In large bowl, with mixer at medium speed, beat butter until creamy. Gradually add sugar and beat until light and fluffy.
• Beat in sour cream, lemon extract, and vanilla.
• Reduce speed to low; beat in flour mixture just until blended.
• Drop dough by rounded teaspoons, 1 inch apart, on prepared cookie sheets.
• Bake until set and golden around edges, 10-12 minutes.
• Cool 1 minute on cookie sheets; with wide spatula, transfer cookie to wire racks to cool completely.

SOUR CREAM CHOCOLATE COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg, sour cream and vanilla. Combine dry ingredients; gradually add to the creamed mixture. Stir in chips., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-15 minutes or until set. Cool for 2 minutes before removing to wire racks to cool completely.

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.

OLD-FASHIONED 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 325F(Note:temp varies or different ovens)for 8-10 minutes or until golden brown.