Sourcream Cut Out Cookies Food

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 WITH CREAM CHEESE ICING

Steps:

• For Cookies:.
• Mix butter, sugar, egg yolks, vanilla, and sour cream together. Add dry ingredients to mixture. Wrap in wax paper and refrigerate overnight. Roll out on a lightly floured surface or pastry cloth. Cut into 1/8th to 1/4th inch thickness using your favorite cookie cutters. Bake at 350°F for approximately 10 minutes or until the bottom is lightly browned. May need more time if on the thicker side. Cool on wire rack. Store in airtight container in the refrigerator until ready to apply icing.
• For icing:.
• Cream butter, cream cheese, and vanilla together. Gradually add powder sugar until blended. Thin with milk to desired consistency. If adding coloring paste, you may not need milk to thin.
• After icing cookies, lay flat in the fridge until set. Then store in a airtight container with a small square of wax paper between cookies. Store in fridge until ready to serve.

SOUR CREAM CUTOUT COOKIES

Steps:

• Pre-heat oven to 400.
• Cream together sugar& shortening.
• Add egg and vanilla.
• Mix.
• Combine dry ingredients together.
• Add to sugar mixture alternately with sour cream.
• Divide dough.
• Roll out to 1/4" thick, cut into desired shapes.
• Bake 8-10 minutes.
• Cool completely on wire rack.
• Decorate with desired frosting.

SOUR CREAM CUT-OUT COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the butter and sugar. Stir in the egg and sour cream. Then stir in the baking soda and salt. Gradually add the flour until dough becomes too difficult to stir. Turn the dough out onto a floured surface and knead in flour until dough is no longer sticky.
• Roll the dough out to 1/4 to 1/2 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart on unprepared cookie sheets.
• Bake for 6 to 8 minutes in the preheated oven. Cookies should be lightly browned at the edges. Remove from the baking sheets to cool on wire racks.

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 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.