Wednesday 3 December 2014

Day 3, 2014: Sour Cream Sugar Cookies

(Downloadable  E-book)

(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!

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