Sour Cream Drops Food

SOUR CREAM DROP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets.
• Sift flour, baking powder, baking soda, salt, and nutmeg together into a bowl.
• Beat 1 1/2 cups sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, beating well after each addition; blend in sour cream and lemon extract. Gradually stir flour mixture into creamed butter mixture until dough is combined.
• Drop dough by rounded tablespoons, about 3 inches apart, onto the prepared baking sheets.
• Bake in the preheated oven until golden brown around the edges, about 4 minutes. Sprinkle 1 tablespoon sugar over cookies; top with walnuts and raisins. Continue baking until bottoms of cookies begin to brown, 3 to 4 minutes more. Transfer cookies to a wire rack to cool completely.

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 DROP BISCUITS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Whisk flour, baking powder, salt, sugar, and baking soda together in a large bowl. Drizzle in 6 tablespoons melted butter and mix lightly with your hands to distribute butter. Make a well in the center of the bowl; add sour cream and scallions. Mix with a wooden spoon until no dry spots remain and a shaggy dough forms.
• Drop 1/2-cupfuls of dough onto the prepared baking sheet, spacing them at least 1 1/2 inch apart. Brush tops with remaining 2 tablespoons butter; sprinkle with paprika.
• Bake in the preheated oven until tops and bottoms are golden brown, 12 to 15 minutes.

SOUR CREAM DROPS

Steps:

• In a mixing bowl, cream shortening and sugar.
• Add egg, sour cream and vanilla.
• Combine dry ingredients; add to the creamed mixture.
• Chill for at least 1 hour.
• Drop by tablespoonfuls 2 inches apart onto greased cookie sheets.
• Bake at 425 for 7-8 minutes until lightly browned.
• Remove to wire racks to cool.
• For frosting, melt butter in a small saucepan until golden brown; stir in sugar,vanilla and enough hot water to achieve a spreading consistency.
• Frost cooled cookies.

SOUR CREAM COOKIES W/ BURNT BUTTER ICING

Steps:

• Mix together:.
• Shortening, granular sugar & eggs.
• Stir in:.
• Sour cream and vanilla.
• Sift together & stir in: (an electric mixer may be used).
• Flour, soda, baing powder and salt until well mixed.
• Chill in refridgerator for at least 1 hour.
• Drop rounded spoonfuls about 2" apart on parchment paper lined cookie sheets (trust me, this is crucial) Bake in preheated oven at 400 degrees for 8-10 minutes or, when touched lightly with finger, almost no imprint remains.
• Icing: (Icing lovers may want to double, I recomend it!).
• While cookies are cooling, melt butter and boil until golden brown, but not dark brown!
• Remove from stovetop.
• Blend in powdered sugar gradually.
• Stir in vanilla and 1-2 tbsp of hot tap water until icing is smooth and creamy looking. Spread on cookies with butter knife.
• **You may want to use different food colorings to suit the holiday/occation**.