Sour cream cookies
Yield: 4 Servings
Ingredients:
- 1 c Sugar
- 1/4 c Margarine Or Butter Softened
- 1/4 c Shortening
- 1 Large Egg
- 1 ts Vanilla
- 2 2/3 c Unbleached All-purpose Flour
- 1 ts Baking Powder
- 1/2 ts Baking Soda
- 1/2 ts Salt
- 1/4 ts Ground Nutmeg
- 1/2 c Dairy Sour Cream
Instructions:
Decorator's Frosting Heat oven to 425 degrees F. Mix 1 cup sugar the margarine shortening egg and vanilla. Stir in remaining ingredients except frosting. Dived dough into 3 equal parts. Roll each part 1/4 inch thick on lightly floured cloth-covered board. Cut into desired shapes with 2-inch cookie cutters; pipe with decorators' frosting. Place about 1-inch apart on ungreased cookie sheet. Bake until no indentation remains when touched 6 to 8 minutes. Makes 4 to 5 dozen. DECORATORS' FROSTING: Mix 2 cups powdered sugar and 2 to 3 tablespoons water until frosting is of a consistency that can be used easily in a decorators' tube or envelope cone and yet hold its shape/ To make an envelope cone place about 1/3 cup frosting in the corner of an envelope; fold sides toward center. Snip off corner ot make tip. VARIATIONS: Chocolate Sour Cream Cookies: Mix 1 ounce melted unsweetened chocolate (cool) into 1 part of the dough. Coconut Sour Cream Cookies: Mix 1/4 cup cookie coconut into 1 part dough. Hand Cookies: Use the basic dough or any of the flavored variations. After rolling trace around hand with knife or pastry wheel. Cut remaining dough into desired shapes. Makes About 6 hand cookies and 1 doz 2-inch cookies. Molded Sour Cream Cookies: Shape dough by tablespoonfuls into balls. Flatten on cookie sheet with greased bottom of glass dipped in sugar. Orange Sour Cream Cookies: Mix 1 T grated orange peel into 1 part dough. Peanut Butter Sour Cream Cookies: Mix 1 T creamy peanut butter into 1 part dough.
