Sour Cream Cut Outs Food

SOUR CREAM CUT-OUT BISCUITS

Steps:

• Preheat oven to 425°. In a large bowl, whisk flour, sugar, baking powder, salt and baking soda. Stir in sour cream just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat or roll dough to 1/2-in. thickness; cut with a floured 2-1/4-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet. Bake until golden brown, 10-12 minutes. Brush biscuits with butter; serve warm.

SOUR CREAM CUT-OUTS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Stir in baking soda, baking powder and salt; gradually mix in flour to form a dough that is stiff enough to roll out. More or less flour may be necessary.
• Roll out dough on a lightly floured surface and cut into shapes using cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.
• Bake for 10 minutes in the preheated oven, or until firm and the center appears dry. Cookies will stay white, so be careful not to overbake.

SOUR CREAM CUTOUTS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, sour cream and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate overnight., On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with floured cookie cutters. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 12-15 minutes or until lightly browned. Remove to wire racks to cool. , Tint some of the frosting with food coloring; decorate cookies as desired.

SOUR CREAM CUTOUT COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Add sour cream and vanilla; mix well. In another bowl, whisk flour, baking powder and baking soda; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 2 hours or until firm enough to roll., Preheat oven to 350°. On a well-floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-in. cookie cutter. Place 2 in. apart on greased baking sheets., Bake 10-12 minutes or until tops spring back when lightly touched. Remove from pans to wire racks to cool completely., For frosting, in a bowl, beat butter, confectioners' sugar, vanilla, salt and enough milk to reach desired consistency. Spread over cookies.

SOUR CREAM CUT OUT COOKIES

Steps:

• In a medium bowl, cream together the butter and sugar. Stir in the egg and.
• sour cream. Stir in the baking soda and salt.
• Gradually add the flour until.
• the dough becomes difficult to stir. Turn the dough out onto a floured.
• surface and knead until dough is no longer sticky.
• Roll the dough one-fourth.
• to one-half thickness. Cut into desired shapes. Place cookies 1 and a half.
• inches apart on ungreased cookie sheet. Bake 8-10 minutes at 350 F degrees.
• Cookies should be lightly browned at the edges. Remove from cookie sheets to.
• wire racks.

BUTTER FROSTING FOR SOUR CREAM CUT-OUTS

Steps:

• Cream butter. Add remaining ingredients. Beat until frosting is smooth.
• Add food coloring in separate bowls or cups.

SOUR CREAM CUT-OUTS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Stir in baking soda, baking powder and salt; gradually mix in flour to form a dough that is stiff enough to roll out. More or less flour may be necessary.
• Roll out dough on a lightly floured surface and cut into shapes using cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.
• Bake for 10 minutes in the preheated oven, or until firm and the center appears dry. Cookies will stay white, so be careful not to overbake.

SOUR CREAM CUT-OUTS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Stir in baking soda, baking powder and salt; gradually mix in flour to form a dough that is stiff enough to roll out. More or less flour may be necessary.
• Roll out dough on a lightly floured surface and cut into shapes using cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.
• Bake for 10 minutes in the preheated oven, or until firm and the center appears dry. Cookies will stay white, so be careful not to overbake.

PAIGE'S SOUR CREAM CUT OUT COOKIES

Steps:

• Cream together sugar and butter.
• Add the eggs one at a time and mix well.
• Then add sour cream and vanilla and mix well.
• Sift the dry ingredients together and add to wet ingredients a little at a time.
• Chill in refrigerator till firm or even overnight.
• Preheat oven to 400°.
• Roll the dough 1/4-1/2-inch thickness and cut out into desired shape.
• Bake for 5-7 minutes or until lightly pale golden--not brown.
• Allow to cool completely on wire rack before frosting.

SOUR-CREAM SUGAR COOKIE CUT-OUTS

Steps:

• NOTE: Ingredients and Directions for Glazing Icing is at bottom of Directions.
• Beat butter and shortening about 30 seconds or until softened.
• Add sugar, egg, sour cream, baking powder, lemon oil and half of the flour.
• Beat until thoroughly combined, scraping side of bowl. Beat or stir in the remaining flour.
• Divide dough in half. Cover and chill for 2 to 3 hours or until easy to handle.
• Roll dough on lightly floured surface to 1/8 inch thick. Cut with desired cookie cutter, dipped in flour to prevent sticking. Place on parchment-lined baking sheet.
• Bake at 375 degrees for 5 to 6 minutes or until edges are firm and very lightly browned. Slide parchment paper with cookies attached onto counter top to cool for 5 minutes. Remove to wire rack to cool completely.
• GLAZING ICING:.
• If you choose to decorate your cut-outs with coloured icing, blend 1 cup sugar and 1/2 cup water in small saucepan. Boil until 1st indication of threads appear (230 degrees). Remove from heat; stir in 1/4 cup powdered sugar. If icing becomes sugary while using, reheat slightly with several drops of water.