Christmas Sugar Cookies
"Sour Cream keeps my favorite sugar cookies extra moist," notes Lisa MacLean of Winslow, Arizona. Dress them up with a drizzle of tinted white chocolate or dip them in white chocolate, then sprinkle with crushed candy canes.
SERVINGS
|
48
|
CATEGORY
|
Dessert
|
METHOD
|
Baked
|
PREP |
20 min. |
COOK
|
10 min.
|
TOTAL
|
30 min.
|
INGREDIENTS
- 1 cup butter, softened
- 2 cups confectioners' sugar
- 1 egg
- 1/4 cup sour cream
- 1/4 cup honey
- 2 teaspoons vanilla extract
- 3-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon ground mace
- 1/8 teaspoon salt
- White candy coating
- Green paste food coloring
DIRECTIONS
In a mixing bowl, cream butter and sugar. Beat in the egg, sour cream, honey and vanilla. Combine the dry ingredients; gradually add to creamed mixture. Cover and chill for 2 hours or until easy to handle.
On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with 3-in. cookie cutters dipped in flour. Place 1 in. apart on ungreased baking sheets.
Bake at 325° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Melt candy coating; stir in food coloring. Drizzle over cookies. Yield: about 8 dozen.