Time 40m Number Of Ingredients 12 Steps:
In a large bowl with an electric mixer, beat butter and sugar on high until creamy. Add eggs, vanilla, and sour cream and beat until smooth. Add baking soda, baking powder and flour and beat on low until combined – dough will be soft, almost like cake batter. THIS IS FINE. Preheat oven to 350 degrees F and line baking sheets with parchment paper. Drop by heaping tablespoonfuls onto baking sheets 2-3 inches apart and bake for 10-12 minutes, until edges are golden and centers are set. FrostingWith an electric mixer, beat butter until smooth. Add sugar, vanilla and milk and beat until smooth, adding additional sugar or milk to reach desired consistency (you don’t want it too thin!). Color if desired and spread on cooled cookies.
Time 1h30m Yield about 4-1/2 dozen. Number Of Ingredients 14 Steps:
In a large bowl, cream shortening and sugar until light and fluffy. Beat in the egg, sour cream and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle. , On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 3-in. heart-shaped cookie cutter. , Place 1 in. apart on baking sheets lightly coated with cooking spray. Bake at 350° for 8-10 minutes or until set. Cool for 1 minute before removing to wire racks to cool completely., For frosting, in a large bowl, cream butter until light and fluffy. Beat in confectioners’ sugar and vanilla. Add enough milk to achieve desired consistency. Tint with food coloring. Decorate cookies as desired.
Time 2h25m Yield 6 Number Of Ingredients 13 Steps:
Beat white sugar and 1 cup butter together with an electric mixer in a large bowl until creamy. Add eggs 1 at a time, beating well after each addition. Beat sour cream and 2 teaspoons vanilla extract into butter mixture. Stir flour, baking powder, and baking soda together in a bowl. Add flour mixture to sour cream mixture and stir well. Cover bowl with plastic wrap and refrigerate for at least 2 hours or overnight. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets. Roll cookie dough out on a floured surface to 1/4-inch thick. Cut into 3-inch round cookies and place onto prepared baking sheets. Bake in the preheated oven until cookies spring back when lightly touched in the center, 10 to 12 minutes; transfer to wire racks to cool completely. Beat 1/3 cup butter, confectioners’ sugar, milk, 1 1/2 teaspoons vanilla extract, and salt together in a bowl until smooth. Spread frosting over cooled cookies.
Yield 48 Number Of Ingredients 8 Steps:
Cream butter, lard and sugar. Add eggs and beat. Mix sour cream and baking soda together and add to egg mixture. Add flour and salt and mix well. Chill dough until firm enough to roll. Preheat oven to 400 degrees F (205 degrees C). Roll out dough and cut with cookie cutter. It’s wise to keep dough in refrigerator between rolling out batches. Bake for 5 - 7 minutes.
Yield 30 Number Of Ingredients 14 Steps:
Cream together 1 1/2 cups white sugar, butter or margarine, 1 teaspoon vanilla, and eggs. Add sour cream. Mix together 5 cups flour, 1/2 teaspoon salt, baking powder and baking soda. Gradually add to the egg-sugar mixture. Cover and chill dough for 1 hour. Preheat oven to 375 degrees F (190 degrees C). Roll out on lightly floured surface to 1/4 inch thick. Cut out cookies. Bake on lightly greased cookie sheet for 10 - 12 minutes. To Make Frosting: In small bowl, with mixer at medium speed, beat together the softened cream cheese and evaporated milk until smooth. Add 1 teaspoon vanilla, 1/8 teaspoon salt and confectioners’ sugar. Beat until well blended. Color as desired and frost cooled cookies.
Time 1h25m Yield 24-36 cookies Number Of Ingredients 10 Steps:
Preheat oven to 350°F. In a large mixing bowl, cream together sugar, shortening, sour cream and eggs. Then stir into mixture the baking soda, nutmeg, vanilla, salt and cream of tartar. Do not add flour just yet. Chill mixture 1-24 hours. Gradually add flour to chilled mixture until dough is stiff enough to roll for cut-out cookies. On a generously floured work surface, roll out dough a little at a time with a rolling pin dusted with flour until 1/2-inch thick. Use flour-dipped cookie cutters to cut into desired shapes. Place cut-outs onto a lightly greased cookie sheet, making sure to space cookies two inches apart. Bake for 10-12 minutes or until tops of cookies are no longer shiny, and bottoms are lightly browned. Cool on a wire rack. Decorate with icing of your choice (optional) and store in an air-tight container.
Time 2h Yield 8-10 dozen, 50 serving(s) Number Of Ingredients 10 Steps:
Mix shortening, butter, sugar, eggs and vanilla thoroughly in a large bowl Blend the flour, baking powder, soda, salt and nutmeg all together in another bowl. Add flour mixture to sugar mixture alternating with sour cream. It will be somewhat stiff at end. Divide dough and roll out 1/4 inch thick on well floured surface. Cut with 2" cutter and place on greased cookie sheets. Sprinkle with sugar. Bake at 425°F for 8-10 minutes, or till lightly browned.Depending on the size of the cookie you may need to adjust the baking time. Also be sure and clean off the excess sugar after each batch or will burn onto sheet,and burn bottom of cookies with high heat baking.
Time 30m Yield 3-1/2 dozen. Number Of Ingredients 11 Steps:
In a bowl, cream butter and sugar. Beat in egg and vanilla. Combine the flour, baking powder, baking soda, salt and nutmeg; add to the creamed mixture alternately with sour cream. Divide dough in half., On a lightly floured surface, roll out to 1/4-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Using a floured spatula, place shapes 1 in. apart on ungreased baking sheets. Sprinkle with colored sugar or sprinkles if desired. , Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
Time 40m Yield 60 cookies Number Of Ingredients 8 Steps:
Combine baking soda and sour cream. Cream butter and sugar. Add eggs, one at a time, blending well after each. Blend in vanilla. Blend in sour cream and baking soda. Combine baking powder and flour and add to sour cream mixture. Refrigerate until easy to handle, usually at least an hour. Roll out dough about 1/2 inch thick and cut into shapes. Bake at 325F(Note:temp varies or different ovens)for 8-10 minutes or until golden brown.
Yield 60 Number Of Ingredients 8 Steps:
Sift flour, baking powder, and salt. Cream butter with sugar, beat in egg, then stir in sour cream and vanilla. Stir in flour mixture 1/3 at a time. Wrap dough in wax paper and chill. Roll out 1/4 inch thick. Cut out cookies with your favorite cookie cutters. Put on ungreased cookie sheet. Bake at 350 degrees F (175 degrees C) for 10 minutes.
