Ingredient
makes 10 to 12 large cookies ~
2 and 3/4 cup all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream (not lite, and not yogurt)
1/2 cup unsalted butter, softened
1 cup sugar
1 large egg, lightly beaten
1/2 teaspoon pure vanilla or almond extract
Once cookies are completely cool, make your frosting:
4 cups powdered sugar
2 Tablespoons butter, softened
2 Tablespoons cream cheese, softened
1/2 teaspoon pure vanilla or almond extract
add milk, 1 Tablespoon at a time, to reach desired consistency
Method Of Preparation
-Mix the flour, baking soda, and salt in a large mixing bowl and combine the ingredients using a wire whisk.
-In the bowl of a counter top mixer (such as a Kitchen Aid) mix: the sour cream, butter and sugar until light and fluffy. Add the egg and flavor extract. Mix until just evenly combined.
-Mix wet and dry ingredients together just until combined. Don’t over mix.
-Gather the dough into a ball and flatten it into a disc. Place cookie dough in a large Ziploc bag and chill it in the refrigerator for 1 to 2 hours.
-Once dough is chilled, preheat your oven to 350 degrees F. Roll out dough on a floured surface so it’s 1/4 inch thick.
-Cut out your cookies using your favorite cookie cutters and place the cookies on a lightly greased cookie sheet, or line the sheet with cooking parchment or a Silpat mat.
-Bake for 8 to 10 minutes, or just until lightly golden brown on the bottom and completely set.
-Don’t over bake or your cookies won’t be soft. Cool on baking sheets for 3 minutes and transfer cookies to a wire rack to cool completely before frosting.
-Place all ingredients in a large bowl, and using an electric mixer, mix until light and fluffy. Add milk to reach desired consistency… I used 5 Tablespoons.
-Frost cookies and add sprinkles. Store in an air-tight container on your counter for up to 3 days, otherwise store them in your refrigerator. They’re best when they’re very fresh.
-Enjoy !
