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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 Feb. 24, 2010 by guizcreations
Even better when doubled up with jam in between the two cookies!
Reviewed on Feb. 14, 2010 by wiltfong
Did not like the taste...no flavor and not sweet. Didn't even finish baking the rest and threw most of the baked ones away. Had to really add powdered sugar to the dough ball in order to get it rolled out and off the countertop. I also slightly underbaked them - as I always do with most cookies - and they stuck to the parchment paper. I will definitely throw this recipe out of my collection.
Reviewed on Feb. 12, 2010 by mgoodwin987
I just made these with my 21/2 year old daughter. Not only were they pretty easy to make they tasted pretty good. She loves them. I did let them chill longer then 1 hr, about 21/2, and i split the dough before I chilled it. Splitting it made it easier to work with, didn't have to worry about it getting sticky. Also, I was out of vanilla so I had to use almond extract. I will definitely make them again.
Reviewed on Feb. 11, 2010 by paflaglady
No taste to the cookie until you ice it. Use a better cookie recipe.
Reviewed on Feb. 07, 2010 by fridayvmh
What's not to LOVE!!!
Reviewed on Feb. 04, 2010 by jukieklein
I agree with the cookie lady. These cookies ate not good unless you slather tons of frosting on them.
Reviewed on Feb. 04, 2010 by eyesrbro
People call me the cookie lady. I bake hundtred of trays with a variety of cookies for Weddings, Holidays, any occassions. I was suspicious because this recipe didn't call for butter, which usually means no flavor, but it had great reviews so I thought I'd give it a whirl. In my opinion if you have to put icing on the cookie to make it taste good, that's an issue. Icing is just an enhancer to a good cookie. This cookie is not worth the bother. Make a butter cookie cut out instead!
Reviewed on Feb. 01, 2010 by chunage
Why is everyone complaining about the baking soda? 1 1/2 teaspoons is not alot of baking soda unless you are reading it as 1 1/2 tablespoons. Also I would say that the reason that the icing calls for 9 cups of powdered sugar is so that you can divid the icing up and tint it different colors to decorate the cookies.
Reviewed on Jan. 18, 2010 by egan8910
I haven't made these yet, I'm just looking for some Valentines Cookie Recipy's and this sounds good. The baking soda....should it not read 1-1/2 tsp. (one and one half teaspoons)? On the comments it looks suspicously like 11/2, which some might find rather confusing.
Reviewed on Dec. 08, 2009 by jrtremsti
These cookies are wonderful, I make them at least once a month. At first I followed the recipe for the frosting but it made way, way too much and it was just okay, I prefer using my regular buttercream icing, since the cookie itself isn't very sweet the buttercream works well without it being overly sweet. Thanks for the great recipe!
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