Sour Cream Spritz Recipes

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SOUR CREAM SPRITZ COOKIES



Sour Cream Spritz Cookies image

This recipe is from the booklet supplied with the Mirro brand Cookie & Pastry Press. There is no refrigeration required. I searched Zaar for the spritz cookie recipes I use from this book, to share with a fellow chef, but they weren't posted yet. *For tips on obtaining the best results possible with your cookie press, check out my photo demo in the Kitchen Gadgets & Appliances forum. http://www.recipezaar.com/bb/viewtopic.zsp?t=330463

Provided by Tinkerbell

Categories     Dessert

Time 32m

Yield 8-9 dozen cookies

Number Of Ingredients 9

1 cup butter (refrigerator temp for electric mixer, slightly softened for hand mixing, margarine or shortening can)
3/4 cup sugar
1 egg yolk
1 teaspoon vanilla
1/3 cup sour cream
2 3/4 cups sifted flour
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda

Steps:

  • Preheat oven to 375°.
  • Cream butter and sugar well. *(See note below.).
  • Beat in egg yolk, sour cream and vanilla.
  • Sift together dry ingredients and gradually blend into the creamed mixture.
  • Fill cookie press and form cookies on ungreased cookie sheet, decorate with sprinkles, if desired.
  • Bake at 375°F for 10-12 minutes. Checking for a slightly set or very slightly browned cookie at 10 minutes. If needed, bake another 1-2 minutes.
  • Remove cookies from baking sheet while warm & transfer to wire rack to cool.
  • Decorate if desired or enjoy them plain.
  • Store in an air-tight container and layered between foil or waxed paper, if needed. These cookies freeze well.

Nutrition Facts : Calories 459.4, Fat 25.8, SaturatedFat 15.9, Cholesterol 86.7, Sodium 397, Carbohydrate 52.2, Fiber 1.3, Sugar 19.3, Protein 5.2

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