Saturday, June 8, 2013

Sour Cream Cut-Out Cookies

Hello, it's me the long lost blogger.  I know I have done a terrible job of being around lately.  Life has been ridiculously, crazy, no time to take a breath or a break busy.  So today I am back promising to be around a little more and apologizing for my absence by sharing a favorite recipe with you.  I found this recipe on the web somewhere quite a few years ago, but I can't remember exactly where I found it and the computer the bookmark to the site was on crashed a year or so ago.  So I can't take credit for the recipe, it is not mine, but it is a favorite of mine.  I came across this recipe in my search to make Christmas cookies with my kids, but every recipe I found the dough needed to chill for hours.  I am not that patient.  When I want to make cookies, I want to make cookies now, not wait for 2-24 hours for the dough to chill.  So I found this awesome recipe (at first it was awesome just because the dough didn't have to chill) and tried it.  Everyone that has these Sour Cream Roll Out Cookies loves them.  I get asked to make them frequently and overall they are really easy to make.  They are a great way to use up extra sour cream and they are super easy to double or triple the batch.  These cookies are great plain - not too sweet, but just sweet enough or you can frost them with your favorite frosting.  I have used cream cheese frosting to frost them (which puts them WAY over the top and you will never be able to eat just a couple) and recently I have been using this icing recipe I found on Pinterest and it has made it easy to transport my cookies anywhere and still have them look pretty.  Also you can easily make these cookies mixing the old-fashioned way, by hand, or using a stand kitchen mixer (the hand held mixer probably wouldn't work because the dough gets pretty thick) and I have made them both ways.  The day I took pictures I was using my stand mixer, Red (she is a fine kitchen friend), to save time on the mixing and I was making several batches.  Without further ado here is the recipe followed by pictures of the day I made the cookies.

Sour Cream Cut-Out Cookies
1 C. Butter
1 C. Sugar
1/2 C. Sour Cream
2 Eggs
3 1/2 C. All-Purpose Flour* (see notes in recipe)
1 tsp. Baking Soda
1 tsp. Baking Powder
1 Pinch of Salt

Preheat oven to 350 degrees.  In a large bowl, cream butter and sugar together.  Stir in eggs and sour cream until it is mixed well.  Then stir in salt, baking soda, and baking powder.  Gradually add in the flour until the dough becomes too difficult to stir.  *I usually start out by adding in only 2 cups of flour and then add the rest 1/2 cup at a time until the dough gets too difficult to stir.  When the dough is difficult to stir, turn it out on to a floured surface and knead in flour until the dough is no longer sticky (even when using a stand mixer you still do this step).  Once the dough is nice and smooth and not sticky, roll it out with a rolling pin to 1/4-1/2" thick.  Cut into shapes.  Place cookies 1 1/2" apart on a lightly sprayed cookie sheet.  Bake 6-8 minutes or until cookies are a very light brown.  Let them cool on the pan for a couple of minutes and then move them to a cooling rack.  Then you can decorate them how you choose with your favorite frosting or icing recipe.

Creaming the butter and sugar
After the eggs and sour cream has been added
Dough is thick enough to turn out
Adding flour to the sticky dough to knead it.
Ready to roll out
Rolled out to a nice thickness.  (Truth - I never measure how thick the dough is rolled out, I just eyeball it.)
All cut out
Nice light brown color after being baked.
I warned you I was making multiple batches the day I took the picture.
Iced and sprinkles added using the icing recipe in the link above.