Mmm… Monday #6: Sour Cream Cookies

Cookies are made of butter and love.
~Norwegian Proverb

Oh my do I love my sweets. They are the reason my  hips don’t match the rest of me! HA! Anyway, recently someone asked about sugar cookie recipes to send to the troops. I told her about my Sour Cream Cookies and how they are much yummier than sugar cookies. Don’t laugh and don’t cringe at the name, ya’ll.  They taste awesome. I won an award for them. A HUGE award. It was for the best cookie at the county fair.  Seriously, the trophy was 3 1/2 feet tall. And at 11, it was pretty close to being as tall as I was!

So I thought I’d share this recipe with you. It’s seriously A. MAZ. ING. They are cut-out cookies and can either be frosted or sprinkled. I usually sprinkle. They are usually part of my Christmas cookie repertoire.

Beware. They are addicting. What’s even worse: they make 7-9 DOZEN. So if you don’t give them away to friends, your addiction will be on your hips. I’m proof of that!

Sour Cream Cookies

Ingredients
2 c. shortening (1 c. Crisco & 1 c. butter is best)
4 c. sugar
4 eggs
4 tsp. vanilla
2-3 tsp lemon extract
2 c. sour cream
2 tsp nutmeg
4 tsp baking power
2 tsp baking soda
10 1/3 c. flour
2 tsp salt

1. Cream shortening & sugar, add eggs, vanilla, lemon extract & sour cream.

2. Mix together, stir in dry ingredients.

3. Chill dough (I usually do it for four hours or overnight)

4. Roll out to ¼ inch thick and cut into shapes. Add sprinkles

5. Bake at 350 degrees for 8-10 minutes. They should be just starting to brown on the bottom or not even at all. If you get them where their entire underside is golden brown (like most cookies), they’ll become too dry.  They may be slightly too soft when you take them out, but they will set completely while cooling on paper.

Enjoy!  Let me know if you make this and how it turns out 🙂

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5 thoughts on “Mmm… Monday #6: Sour Cream Cookies

  1. Oh these sound awesome! My husband’s not big on sweets, but I’ll probably just send the ones I don’t eat to work with him to save my hips.

  2. Dang, I wish I could handle cow’s milk — those cookies sound good! I wonder if it would work with Tofutti’s pareve (kosher term meaning neither meat nor dairy) “Better Than Sour Cream.” I haven’t baked with it before, but I have seen a tempting dairy-free “cheesecake” recipe using their “Better Than Cream Cheese,” so it might be worth a shot. The worst that can happen is I wind up with some really crappy cookies, right?

  3. Pingback: MilSpouse Friday Fill-in #24 « Wife of a Sailor

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