Sourcreamsugarcookiecutouts Recipes
SOUR CREAM CUT-OUT COOKIES
Easy cut-out cookies that are wonderful anytime of year. I received this recipe when I was in grade school so it is a good recipe to have kids help with.
Provided by RB5899
Categories Desserts Cookies Cut-Out Cookie Recipes
Yield 18
Number Of Ingredients 7
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.
Nutrition Facts : Calories 239.5 calories, Carbohydrate 30 g, Cholesterol 40.3 mg, Fat 12.1 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 7.4 g, Sodium 150.3 mg, Sugar 11.2 g
SOUR-CREAM SUGAR COOKIE CUT-OUTS
I always thought that "cut-out" cookies were difficult so I never even attempted them. But, when I found this recipe and saw the beautiful cookies that resulted from it, I bit my lip and decided to give it a go. Of all the cookies I made that year, 1996, these were every person's favourite cookie! Who knew?! Since then, I've made these throughout the years and also, throughout the year, using different cutters for the various occasions in life. Use either a glaze, Royal Icing, or shake coloured sugars on top to decorate your cookies. I prefer to use lemon oil in these but at other times I will add 1 teaspoon of vanilla, almond or rosewater to change the flavour. Also, there are times that I will add 1 teaspoon of cinnamon, cardamom or ground lavender to these cookies. They adapt very easily to your own preferences.
Provided by The_Swedish_Chef
Categories Dessert
Time 3h5m
Yield 50-75 cookies
Number Of Ingredients 8
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.
Nutrition Facts : Calories 69.4, Fat 3.7, SaturatedFat 1.8, Cholesterol 9.4, Sodium 29.9, Carbohydrate 8.3, Fiber 0.2, Sugar 3.1, Protein 0.9
SOUR CREAM CUT OUT COOKIES
This is such a simple cookie to make. The cookies are soft like a sugar cookie but without the wait. One of my favorites. Easy to double
Provided by Vseward Chef-V
Categories Dessert
Time 20m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 178.7, Fat 9, SaturatedFat 5.5, Cholesterol 30.6, Sodium 133.7, Carbohydrate 22.4, Fiber 0.5, Sugar 8.6, Protein 2.3
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- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, cream butter and sugar until light and fluffy; about 3 minutes. Beat in eggs. Add sour cream and vanilla and mix until thoroughly combined.
- In another large bowl, whisk together the flour, baking powder and baking soda. Gradually add the dry ingredients to the butter mixture and mix until just combined. The dough will be sticky and very soft. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate for at least 4 hours or until the dough is firm enough to roll.
- Preheat oven to 350°F and line baking sheets with parchment paper. On a well-floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured cookie cutter. Place cookies at least 2 inches apart on prepared cookies sheets.
- Bake cookies in preheated oven for 10-12 minutes. Allow cookies to remain on cookie sheet for about 5 minutes before using a spatula to carefully remove them to a wire rack to cool completely.
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