Sour Cream Sugar Cookies
Sour Cream Sugar Cookies
I used to sing with a Cabaret group back in Chicago. Our pianist was Mandie who turned into a really great friend. We both loved baking. She could make the most amazing creations our of her tiny studio apt kitchen. Her mom taught Culinary Skills at the school where Mandie's family was from and she shared this amazing recipe with me. This recipe has has turned out perfectly EVERY time I've made it.
This recipe is cut in half from the one that I received. I find if I make the full recipe I can never give all of the cookies away in time.
The sour cream in the cookie is really the star, so use full fat sour cream. The flavor is subtle and everyone who has one always says, I love this cookie because it's not too sweet. You can roll the cookie in granulated sugar before baking or not. I have made them both ways and both ways are a hit. I tend to decide if I'm going to use sugar or not depending on how much time I have while baking.
I just made these for my friend Britt's baby shower and they were a big hit! Enjoy!
Ingredients:
3/4 cup + 2 tbsp sugar
1/2 cup vegetable shortening
1 large egg
1/2 tsp vanilla extract
1/2 cup sour cream
2 1/4 cups Flour
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
Directions:
1. Preheat oven to 375 degrees F
2. Cream together the sugar and shortening
3. Add eggs, vanilla and sour cream. Blend well.
4. In separate bowl, mix flour, baking soda, baking powder and salt.
5. Add flour mixture to cream mixture. Scrape down bowl and blend again.
6. You can refrigerate the dough or go ahead and bake. Scoop with #40 dipper into balls and roll in granulated sugar. Place on parchment lined cookie sheet to bake.
