Friday, December 18, 2009

Janet's Sour Cream Cookies

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.

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