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Frosted Sour Cream Cutouts

These are the perfect cookies to leave for Santa with a glass of milk. The sour cream gives them different flavor that your family will enjoy.—Stephanie McKinnon, West Valley City, Utah

33 ServingsPrep: 30 min. Bake: 10 min./batch + cooling

Ingredients

1/2 cup butter, softened
1 cup sugar
1 egg
1/2 cup sour cream
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
FROSTING:
1/4 cup cold milk
3 tablespoons instant vanilla pudding mix
1/4 cup butter, softened
2-1/2 cups confectioners' sugar
1 teaspoon vanilla extract
Food coloring, optional
Edible glitter

Directions

In a large bowl, cream butter and sugar. Beat in egg, sour cream and
vanilla. Combine flour, baking soda and salt; gradually add to
creamed mixture. Cover and chill for 1 hour or until easy to handle.
On a work surface that has been sprinkled heavily with confectioners'
sugar, roll out dough to 1/8-in. thickness. Cut with a 2-1/2-in.
cookie cutters. Place 1 in. apart on greased baking sheets. Bake at

2 of 2

Frosted Sour Cream Cutouts (continued)

Directions (continued)

375° for 8-10 minutes or until lightly browned. Immediately
remove to wire racks to cool.
For frosting, combine milk and pudding mix until smooth; set aside.
In a large bowl, cream butter. Beat in pudding mixture. Gradually
add confectioners' sugar, vanilla and food coloring if desired; beat
on high speed until light and fluffy. Frost cookies and decorate
with edible glitter. Yield: 5-1/2 dozen.

Editor's Note: Edible glitter is available from Wilton Industries. Call 1-800/794-5866 or visit www.wilton.com.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.