Today I decided to go ahead and finally make a sugar cookie recipe I had seen a friend post it on face book a while back. My friend, Barb Bach, had posted it and so I wanted to see the difference between it and the traditional sugar cookie which I think is that it has more moisture which is good here in our dry Colorado. You will see a note below about reducing the flour. I think you will really like them!
So here is this recipe:
Sour Cream Sugar Cookies - makes about 30 medium large
1 1/2 cups sugar, 2 sticks of soft butter, 2 eggs, 2 Tsp vanilla, 1 cup of sour cream, 4 1/2 cups flour (I did not sift and I think next time I would use 4 cups only sifted flour), 1 Tsp baking powder, 1 Tsp baking soda, 1 Tsp salt
Cream sugar& butter, add eggs, vanilla, then sour cream. Add dry ingredients. This recipe calls for refrigerating dough overnight which I did not do.
Roll out of floured pastry cloth. I use a cloth covered rolling pin which I floured. Cut with cookie cutters. Bake at 350 degrees for 10 minutes.
1 stick butter, 2 Tsp vanilla, 1 1/2 lbs powdered sugar, add milk to make spreadable. I used red food coloring and sprinkles.
In terms of DIY: This is an old mohogany flip top tea
table painted with Cece Caldwell's Chalk Paint!
Have a great week!
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