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I make these cookies for my family and our neighbors every Valentine’s Day. The heart-shaped treats stay soft for at least a week, and they look so pretty frosted bright pink and then piped with lacy frosting.—Carolyn Walton, Smoot, Wyoming
This recipe is:
Diabetic Friendly
Nutritional Facts 1 cookie equals 197 calories, 8 g fat (4 g saturated fat), 16 mg cholesterol, 84 mg sodium, 30 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.
Originally published as Sour Cream Sugar Cookies in Taste of Home February/March 2008, p41
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on May. 13, 2012 by Anjelcakes123
The recipe it self needs more flour...and then becasue you add more flour you need about 1 1/2 cups of sugar. if you wanted it more of a sugar cookie like sweetness than 1 3/4 cup.....but even after the 1 hr of chilling it still was a little soft so we had to add even MORE flour....but it still comes out fine! :)
Reviewed on Dec. 17, 2011 by MandaG81
Absolutely LOVED this recipe...I used butter flavored shortning though. It made all the difference!Happy Baking!Manda
Absolutely LOVED this recipe...I used butter flavored shortning though. It made all the difference!
Happy Baking!
Manda
Reviewed on Mar. 17, 2011 by KaPurnell
Excellent cookies!!! My kids and I made these for St. Patrick's Day and they turned out Fantastic! The dough was easy to make and it rolled out nicely. Soft and moist when baked. I altered the recipe just a little, instead of using the 1 1/2 tsp of vanilla, I used 1 tsp. of vanilla and 1/2 tsp. of lemon extract. This recipe is definitely a keeper! Thanks for sharing!
Reviewed on Feb. 14, 2011 by jbbox
I used Crisco sticks for shortening and the cookie dough came out just fine. But the taste of these cookies was very bland. I even used a quarter cup more sugar because of the reviews, but it didn't help. I didn't frost them, but used sugar sprinkles before baking. Still weren't very tasty. I won't make them again.
Reviewed on Feb. 12, 2011 by CAEmbry
Absolutely love this recipe! It reminds me of the sugar cookies my grandmother would make at Christmas. I make them year round for various occasions. Delicious!
Reviewed on Feb. 10, 2011 by Mitzimom3
A question really...what do you use for "shortening"? I think of Crisco when I think of shortening. Can Crisco baking sticks be used?
Reviewed on Dec. 20, 2010 by dionan
I was disappointed with this recipe. chilled the dough for several hours and it was too sticky to work with.
Reviewed on Dec. 16, 2010 by mcogley
Loved these cookies. So soft. I don't like crunchy sugar cookies,would rather eat soft ones. I thought it had plenty of flavor. Will be making them again.
Reviewed on Oct. 29, 2010 by kari_l_jj
This recipe is Great and to all of you out there who are complaining that it has no flavor because it isn't made with butter, have you ever heard of butter flavored shortening??? Maybe you should try that instead.
Reviewed on Aug. 14, 2010 by blondiehlv1210
My Fiance and his family LOVE these cookies! I do not use this buttercream recipe I have one thats a favorite but, these cookies are fluffy, light, and yummy! Would totally recommend them to anyone! I just make simple plain round ones and forget the work of shapes! Its the best way to go!Buttercream:3 cups confectioners' sugar1 cup butter1 teaspoon vanilla extract1 to 2 tablespoons whipping creamThee best! =)
My Fiance and his family LOVE these cookies! I do not use this buttercream recipe I have one thats a favorite but, these cookies are fluffy, light, and yummy! Would totally recommend them to anyone! I just make simple plain round ones and forget the work of shapes! Its the best way to go!
Buttercream:
3 cups confectioners' sugar
1 cup butter
1 teaspoon vanilla extract
1 to 2 tablespoons whipping cream
Thee best! =)
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