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Sour Cream Sugar Cookies

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

55 ServingsPrep: 70 min. + chilling Bake: 10 min./batch + cooling

Ingredients

1 cup shortening
1 cup sugar
1 egg
1 cup (8 ounces) sour cream
1-1/2 teaspoons vanilla extract
4 cups all-purpose flour
1-1/2 teaspoons baking soda
1/4 teaspoon salt
FROSTING:
1 cup butter, softened
9 cups confectioners' sugar
3 teaspoons vanilla extract
2/3 to 3/4 cup 2% milk
Paste food coloring

Directions

In a large bowl, cream shortening and sugar until light and fluffy.
Beat in the egg, sour cream and vanilla. Combine the flour, baking
soda and salt; gradually add to creamed mixture and mix well. Cover
and refrigerate for 1 hour or until easy to handle.
On a lightly floured surface, roll dough to 1/4-in. thickness. Cut
with a floured 3-in. heart-shaped cookie cutter.
Place 1 in. apart on baking sheets lightly coated with cooking spray.
Bake at 350° for 8-10 minutes or until set. Cool for 1 minute

2 of 2

Sour Cream Sugar Cookies (continued)

Directions (continued)

before removing to wire racks to cool completely.
For frosting, in a large bowl, cream butter until light and fluffy.
Beat in confectioners' sugar and vanilla. Add enough milk to achieve
desired consistency. Tint with food coloring. Decorate cookies as
desired.
Yield: about 4-1/2 dozen.

Nutrition 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.

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