Saturday, May 2, 2009
Sour Cream Sugar Cookies (that will change your life)
1/2 cup shortening (we use "Crisco--All Vegetable" and never generic)
1 cup sugar
1 tsp vanilla
1/2 cup sour cream
2 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
Beat shortening, sugar, eggs, and vanilla until creamy.
Then add 1/2 cup sour cream. Stir well.
Add flour, soda, baking powder and salt. Mix well.
Roll out on floured surface about 1/8" to 1/4" thick.
Bake** at 350° for 8-10 minutes.
**It's really important that you let these bake until they're done. I usually leave mine in for 11 minutes or so. I like them to be slightly golden on the bottom, and they need to have puffed up quite a bit. If you take them out too soon, they fall and are gooey. I leave them on the cookie sheet for 10 minutes or more, so that the bottoms stay intact.
Few tablespoons of Crisco
1/4 cup of milk
dash of salt
tsp of vanilla
1/2 bag of powdered sugar
Mix with beaters until desired consistency. This recipe is just a ballpark, and I add powdered sugar and milk until it's just right.
Cookies in top picture were just rolled into 1 1/2" balls and flattened slightly before baking. (actual size 3-4" across) Cookies below were rolled out and cut with cookie cutters. (actual size about 5-6" across)
Comments from the cook: These cookies are pretty much no-fail, as long as you cook them thoroughly. The majority of hits on this blog are for "sour cream sugar cookies", so a cookie this good must be highly sought-after!
Originally shared by Cathy Green, co-worker at Provo Craft