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Sour Cream Frosted Sugar Cookies Recipe

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This recipe for Sour Cream Frosted Sugar Cookies, by , is from Good Eats From Grizzly Kitchens, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

The Hofmeister Family


Dry Ingredients:
6 c. flour
1 tsp. salt
tsp. baking soda
tsp. cream of tartar

Wet Ingredients:
2 sticks salted butter, room temperature
1 c. sugar
1 c. powdered sugar
c. vegetable oil

2 tbsp. water
1 tsp. vanilla
2 eggs, room temperature

For the Icing:
1 stick salted butter, room temperature
⅓ c. sour cream
c. salt
2-3 tbsp. milk
4 c. powdered sugar
tsp. vanilla
2 drops food coloring

Preheat oven to 350. In a bowl, sift together flour, salt, baking soda and cream of tartar. Set aside. In the bowl of a stand mixer, cream butter and sugars for two minutes. Slowly stream in the oil while mixing. Add water, vanilla and then eggs one at a time until combined. Slowly add dry ingredients, scraping down sides of the bowl.

Use a 1-inch ice cream scoop, form the dough into uniform sized balls. Place on a parchment-lined baking sheet (about 12 cookies per sheet). Mix two tablespoons sugar with a dash of salt in small dish. Dip bottom of a drinking glass/jar (about two inches) in sugar mix. Press glass into the cookie dough, forming a jagged edge (dough will spill over edge of the glass). You may need to use your fingers to press pieces of dough back into cookie. Bake the cookies for eight minutes, don't overbake. Cool on the pan.

Cream butter, sour cream and salt. Add powdered sugar a little at a time, alternating with milk. Add extra milk or powdered sugar if necessary, for desired consistency. Add food coloring and vanilla, mix well. Using a rubber spatula, add a dollop of icing onto each cookie. With the backside of a spoon, spread icing over the center circle of cookie, leaving the edge icing free. Let icing dry/set before serving.




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