Sour-Cream Sugar Cookie Cut-Outs
photo by The_Swedish_Chef
- Ready In:
- 3hrs 5mins
- Ingredients:
- 8
- Yields:
-
50 cookies
ingredients
- 118.29 ml butter (no substitutes)
- 78.78 ml Crisco
- 650.62 ml all-purpose flour
- 177.44 ml sugar
- 1 egg, beaten
- 78.78 ml sour cream (full fat only)
- 7.39 ml baking powder
- 7.39 ml boyajian lemon oil (or finely grated lemon peel)
directions
- NOTE: Ingredients and Directions for Glazing Icing is at bottom of Directions.
- Beat butter and shortening about 30 seconds or until softened.
- Add sugar, egg, sour cream, baking powder, lemon oil and half of the flour.
- Beat until thoroughly combined, scraping side of bowl. Beat or stir in the remaining flour.
- Divide dough in half. Cover and chill for 2 to 3 hours or until easy to handle.
- Roll dough on lightly floured surface to 1/8 inch thick. Cut with desired cookie cutter, dipped in flour to prevent sticking. Place on parchment-lined baking sheet.
- Bake at 375 degrees for 5 to 6 minutes or until edges are firm and very lightly browned. Slide parchment paper with cookies attached onto counter top to cool for 5 minutes. Remove to wire rack to cool completely.
-
GLAZING ICING:
- If you choose to decorate your cut-outs with coloured icing, blend 1 cup sugar and 1/2 cup water in small saucepan. Boil until 1st indication of threads appear (230 degrees). Remove from heat; stir in 1/4 cup powdered sugar. If icing becomes sugary while using, reheat slightly with several drops of water.
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Reviews
-
I made this recipe with my 5 and 2 year old grand-daughters, and EVERYBODY was eating the cookies, as fast as we could make them! They were delicious. Most of all, the dough was easy to work with. I even mixed in a little extra flour, because I wanted the kids to be able to cut them out and put them on the pan and decorate them with out the cookies breaking apart, but I probably didn't need to add flour.
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