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Sour Cream Cutouts

Rich and tender with a lovely vanilla flavor, these cute cutouts are sure to catch Santa's eye when you leave him a plateful! It wouldn't be Christmas without these expected treats. —Jane Grosvold, Holcombe, Wisconsin
  • Total Time
    Prep: 30 min. + chilling Bake: 15 min./batch + cooling
  • Makes
    about 6-1/2 dozen

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 3 large eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 5-3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cans (16 ounces each) vanilla frosting
  • Gel food coloring of your choice

Directions

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, sour cream and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate overnight.
  • On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with floured cookie cutters. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 12-15 minutes or until lightly browned. Remove to wire racks to cool.
  • Tint some of the frosting with food coloring; decorate cookies as desired.
Nutrition Facts
1 each: 109 calories, 4g fat (2g saturated fat), 17mg cholesterol, 73mg sodium, 16g carbohydrate (9g sugars, 0 fiber), 1g protein.
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Reviews

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Average Rating:
  • buttermilk maid
    Dec 26, 2016

    Very good. Did some as cutout cookies and some as bar cookies. Easy, large batch.

  • dollyn
    Feb 10, 2016

    Too sweet - almost sickening sweet... gave them to the birds and squirrels! I will stick to my recipe!!!

  • tamsfrodo
    Dec 10, 2014

    We make this recipe every year. If we make no other cookie, we make this one. I make the dough a day ahead of time and put it in the refrigerator, as it's a very wet dough. My husband and 9 year old roll out the dough and cut out shapes. I bake them, and we spend hours (I make several batches) decorating them. Our family and friends love them! And the best thing is, they stay moist and delicious for well over a week, so they can be made ahead of time.

  • sugarcrystal
    Nov 27, 2014

    I made these last Christmas. I loved the slightly flaky texture and buttery flavor. The dough was pretty easy to work with too.

  • cassieandra23
    Oct 4, 2010

    makes a good cookie. a great idea to use leftover sour cream

  • dreyfuss
    Dec 11, 2009

    Thanks, I couldn't view it either.

  • puppylove_214
    Dec 11, 2009

    The dough rolls out and cuts well and bakes nicely. They hold their shape nicely. However, they have a very dry texture. Make sure you have a glass of milk handy when you eat these. Not sure I'll make these again. Not moist at all.......

  • ortiz42
    Dec 2, 2009

    Lost the recipe thanks so much these are the best and my kids go crazy for them, I freeze them till christmas but somehow they seem to disappear

  • Rose51
    Dec 29, 2007

    I  have tried for days to view this recipe.  Is there any way you can type in the recipe?  Thank you.

  • Crse2007
    Dec 12, 2007

    I'm wondering how this will work with high altitude cooking?