My friend Janet is a wonderful cook and baker. We have traded many recipes over the years. The recipes we have traded bring a lifetime of memories of our families getting together. This is a great soft cookie with a terrific frosting to match.
Janet's Sour Cream Cookies
1 1/2 c. sugar
1/2 c. shortening (can use 1/2 butter/1/2 shortening)
2 eggs
3 1/2 c. flour
1 t. salt
3/4 t. baking soda
2 1/2 t. baking powder
1 c. sour cream
1 t. vanilla
1/2 t. almond extract
Cream sugar and butter; add eggs and beat well; add sour cream and extracts. Sift together dry ingredients and mix until well combined. Chill dough. Roll our 1/4 inch thick on floured surface, flouring rolling pin as you go. Cut out. I usually just cut rounds using my biscuit cutter. Bake in preheated 400 degree oven a few minutes then lower to 375 and bake approx. 8 minutes more. As soon as you see a hint of golden, remove from oven and cool. Frost.
Frosting for Sour Cream Cookies
2 1/2 c. powdered sugar
1/2 stick butter
1/4 c. cream cheese
1 1/2 t. almond extract
Cream butter and cream cheese. Add almond extract and powdered sugar. Add enough milk if needed to make spreading consistency.
No comments:
Post a Comment