(Downloadable E-book)
SOUR CREAM SUGAR COOKIES baked by Tim Jackson
(Page 88)
The silken texture and
melt-in-your-mouth goodness of these cookies come from sour cream.
Active time: 35 minutes.
Baking time: 8 minutes per batch. Makes about 155 cookies.
3 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup butter or margarine (2 sticks),
softened
2 ¼ cups sugar
2 large eggs
2 teaspoons vanilla extract
1 cup sour cream
1- In a large bowl, whisk flour, baking
soda and salt until blended.
2- In a separate bowl, with mixer at
medium speed, beat butter and 2 cups of sugar until combined. Reduce speed to
low; beat in eggs and vanilla until blended. Beat in sour cream. Beat in flour
mixture until combined, scraping bowl occasionally with rubber spatula.
3- Divide dough in half, then shape each
half into 4 balls; flatten balls slightly. Wrap each ball in waxed paper and
refrigerate at least 2 hours, or overnight, until dough is firm enough to roll.
(If using margarine, refrigerate overnight.)
4- Preheat oven to 325 F. On a lightly
floured surface, with floured rolling pin, roll 1 piece of dough ½ inch thick.
Keep remaining dough refrigerated. With floured 2-inch cookie cutters, cut as
many cookies as possible; reserve trimmings. Place cookies, about ½ inch apart,
on ungreased large cookies sheets. Sprinkle with some of the remaining ¼ cup
sugar.
5- Bake 8 minutes. With wide spatula,
transfer cookies to wire racks to cool completely. Repeat with remaining dough,
trimmings and sugar.
Tim’s notes: I like to bake but the only time I
make cookies all year is for the Twelve Days of Cookies. I will probably make
these again!! They were super easy. I made them about ¼ inch thick. They do expand
and ½ in seemed like a big cookie for only cooking 8 minutes. (But you can
experiment.) Do keep them an inch apart! And to add some pizzazz I used coloured sugar
to sprinkle on top. I suggest baking a few cookies the first time so you can
adjust your temperature and cooking time.
Not sure how anybody made 155 cookies out of this recipe , but they
still were YUMMY!!
PS - Tim shared his cookies with the Port Williams branch, so if you stop in today, you might get one!
No comments:
Post a Comment