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Sour Cream Cutout Cookies

"These soft cookies make a comforting evening snack," pledges Marlene Jackson, a field editor from Kingsburg, California. "They have a delicious, delicate flavor and cake-like texture."

42 ServingsPrep: 25 min. + chilling Bake: 10 min.

Ingredients

1 cup butter, softened
1-1/2 cups sugar
3 eggs
1 cup (8 ounces) sour cream
2 teaspoons vanilla extract
3-1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
FROSTING:
1/3 cup butter, softened
2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
1/4 teaspoon salt
2 to 3 tablespoons milk

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat
in eggs. Add sour cream and vanilla; mix well. In another bowl,
whisk flour, baking powder and baking soda; gradually beat into
creamed mixture. Divide dough in half. Shape each into a disk; wrap
in plastic wrap. Refrigerate 2 hours or until firm enough to roll.
Preheat oven to 350°. On a well-floured surface, roll each
portion of dough to 1/4-in. thickness. Cut with a floured 3-in.
cookie cutter. Place 2 in. apart on greased baking sheets.

2 of 2

Sour Cream Cutout Cookies (continued)

Directions (continued)

Bake 10-12 minutes or until tops spring back when lightly touched.
Remove from pans to wire racks to cool completely.
For frosting, in a bowl, beat butter, confectioners' sugar, vanilla,
salt and enough milk to reach desired consistency. Spread over
cookies. Yield: about 3-1/2 dozen.

Nutrition Facts: 1 cookie equals 157 calories, 7 g fat (4 g saturated fat), 34 mg cholesterol, 111 mg sodium, 21 g carbohydrate, trace fiber, 2 g protein.

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