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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
Ingredients
- 1 cup shortening
- 1 cup sugar
- 1 large egg, room temperature
- 1 cup 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
- 1. In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. 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.
- 2. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 3-in. circle cookie cutter.
- 3. 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 before removing to wire racks to cool completely.
- 4. 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.
Nutrition Facts
1 cookie: 198 calories, 8g fat (4g saturated fat), 16mg cholesterol, 76mg sodium, 31g carbohydrate (23g sugars, 0 fiber), 1g protein.
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