Directions: |
Directions:Preheat oven to 350 degrees. Position oven racks both to center of oven.
Step 1. Assemble the ingredients:
•sour cream
•butter
•eggs
•vanilla
•flour
•sugar
•salt
•baking soda
•powdered sugar
•evaporated milk
Step 2. Whisk flour, baking soda, & salt together & set aside.
Step 3. With an electric mixer, cream the butter and sour cream at low speed; add the sugar, eggs, and vanilla & mix until combined. It's okay if it's a little lumpy as long as no butter chunks are visible.
Step 4. Gradually add the flour mixture to the sour cream mixture, mixing until well combined. Dough will be sticky. If cookie dough is too thick for your mixer to handle, you can stir it by hand with a wooden spoon.
Step 5. Divide dough onto two pieces of plastic wrap; flatten dough, wrap tightly, and refrigerate until chilled, 1-2 hours.
•Make ahead tip: Dough may be made to this point and refrigerated for up to 3 days or frozen for up to 1 month.
Step 6. Heavily flour your work surface. The chilled dough is still sticky, so a generous amount of flour is needed to keep the rolled dough from sticking to the counter. (Pastry sheet is recommended) Rub flour on the rolling pin, too. Put one of the pieces of dough on top of the floured surface and sprinkle the top of the dough with more flour. Starting at the center, roll the dough out to one edge; return to the center and roll to the opposite edge. Continue rolling from the center outward until the dough is an even 1/4" thick.
Step 7. Dip the cookie cutter in flour and cut out the dough. First cut shapes around the perimeter, and then work in towards the center--this way you can cut the most shapes from one piece.
Step 8. Transfer dough shapes to a baking sheet lined with parchment paper.
Step 9. Take the remaining fragments of dough, and pack them into a smooth ball. Flatten the ball, and roll and cut shapes as before.
Step 10. Bake at 350 degrees, 2 sheets at a time, rotating and switching pans half way through cooking time. (Bake them 5 minutes, rotate & switch the pans, and bake them another 5 minutes.) They should look dry on top, but have no browning on the bottom Bake them just until they are baked all the way through but haven't started browning on the bottom. For a soft textured cookie, it's very important not to over bake them.
Step 11. Transfer hot cookies to a rack to cool completely.
**Make-ahead tip: Cooled, unfrosted cookies may be stacked in a sealed container and stored at room temperature for up to 2 weeks; although the fresher, the better. I recommend freezing them to maintain their freshness. Unfrosted cookies may be frozen up to a month.
Frosting:
Step 1. Combine powdered sugar, vanilla, softened butter, and half of the evaporated milk in a large bowl.
Step 2. Use an electric mixer to combine ingredients on a low speed until it's a thick paste consistency and all of the lumps are gone.
Step 3. Gradually add the remaining milk and continue mixing until frosting is a smooth, silky, spreadable consistency. If it's still thicker than you want, add more milk 1/2 teaspoon at a time until it's how you like it.
You can add food coloring to the frosting, if you like.
Step 4: Frost cookies and decorate. Let the frosted cookies dry for a few hours before moving them to an air tight container. The frosting gets dry but not hard. Put wax paper between layers of cookies to keep them from sticking and store them inside a large Rubbermaid container. |
Personal
Notes: |
Personal
Notes: Easy time-saver slab cookies. No time for cut-outs? Try this easy adjustment to the recipe. Easy and every bit as delicious.
Instead of cutting out shapes, roll or press the dough onto parchment paper and bake a whole sheet at once. One dough recipe is enough to roll/spread onto and almost fill two 13x18 baking sheets. Line two pans with parchment paper first, and then spread the dough--some rolling and some spreading with your hands.
Increase the cooking time to approx. 15 minutes--until set in the center but not browned.
Allow cookies to cool, pour on all of the frosting and spread it out in a few strokes (Use a double batch of frosting for 1 full batch of cookie dough divided evenly over two baking sheets.)
Add sprinkles, and cut into squares.
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This recipe for Cut-Out Sour Cream Sugar Cookies is from