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Sour Cream Cookies
This is the perfect recipe for those who prefer their cookies on the soft and cakey side. If you like, add a teaspoon of anise extract. These cookies are only slightly sweet so that they don't become overly sweet when iced.
PREP:
1 hour
BAKE:
10 minutes
TOTAL:
1 hour 10 minutes
YIELD:
Makes about 30 cookies
INGREDIENTS:
- 1 cup Unsalted Butter, Softened
- 3/4 cups Sugar
- 1 cup Sour Cream
- 1 Egg Yolk
- 1 teaspoon Vanilla Extract
- 3 cups All-Purpose Flour
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
DIRECTIONS:
Cream together until light and fluffy:
Butter
Sugar
Beat in:
Sour Cream
Egg Yolk
Vanilla Extract
Whisk together and add:
All Purpose Flour
Baking Soda
Salt
Wrap dough in plastic wrap and chill until firm. Preheat oven to 350 degrees. Roll dough out on a lightly floured counter to 1/4 inch thickness and cut with your favorite Ann Clark cookie cutter, then transfer cookies onto a cookie sheets that have been lined with parchment paper or silicone liners. Bake 8 to 10 minutes, until very lightly browned around the edges. Let cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely before decorating with royal icing.
