Directions: |
Directions:1. Cream butter, sugar and eggs.
2. Add salt and baking soda to the flour. Alternately, add flour mix and sour cream to the butter mixture.
3. Chill dough at least 24 hours.
Cutting Cookies:
Newspaper to put on the table (it gets messy)
Large cutting board
Rolling pin
Bowl with filled flour
Cookie cutters
Cookie sheets
1. Put a small amount of flour on the cutting board, the rolling pin and on your hands.
2. Grab a glob of dough and shape into a ball. Put the ball on the floured cutting board and gently press the dough down with your hands. Using the floured rolling pin, roll the dough out to about 1/8 to 1/4 in. thick (depends on your cookie cutter).
3. Add flour to the board, pin and hands when the dough gets sticky. If that does not help, put the dough back in the refrigerator for 15 minutes. The butter will harden and make it easier to work with.
4. Put the cookie cutter edges in the bowl of flour so the dough does not stick to them. Cut out as many cookies as you can from the rolled out dough. When there is no more room to cut, grab the remaining dough and add it to the next ball of dough.
5. Put the cookies on an ungreased cookie sheet. Cookies will spread and rise slightly so don't put them too close to each other.
6. Bake cookies at 350º for 10 minutes. Tip: You can bake the cookies for 5 minutes on the mid-lower rack and then move up to the next higher level rack for the next 5 minutes. You can be baking a second sheet under the top sheet.
7. Tops will be white and bottoms will be light brown. After removing the cookie from the oven, let them rest on the sheets for a few minutes to cool down before removing them. |
This recipe for Grandma Lori's Christmas Cookies is from