Sour Cream Cutouts
As a city kid, I was always eager to visit my grandparents on their Oklahoma farmstead. There I acquired my taste for country food, like these tender cookies with buttery icing.
SERVINGS
|
54
|
CATEGORY
|
Dessert
|
METHOD
|
Baked
|
PREP |
25 min. |
COOK
|
10 min.
|
TOTAL
|
35 min.
|
INGREDIENTS
- 1 cup butter (no substitutes), softened
- 2 cups sugar
- 3 eggs
- 6 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup (8 ounces) sour cream
- FROSTING:
- 1/2 cup butter (no substitutes), softened
- 4 cups confectioners' sugar
- 3 tablespoons milk
- Food coloring, optional
DIRECTIONS
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine dry ingredients; add to the creamed mixture alternately with sour cream (dough will be sticky). Cover and refrigerate for 2 hours or until easy to handle. On a floured surface, roll out dough to 1/4-in. thickness. Cut into desired shapes with cookie cutters dipped in flour. Place 1 in. apart on greased baking sheets. Bake at 375° for 8-12 minutes or until lightly browned. Cool for 1-2 minutes before removing to wire racks. For frosting, in a mixing bowl, beat the butter, confectioners' sugar and milk until smooth. Add food coloring if desired. Frost cookies. Yield: about 9 dozen.