Recipe
I made these last year and they were my favourite cookie on the tray. A cut-out cookie with a touch of nutmeg flavour and cake-like softness. You may be tempted to replace the shortening with butter, but the shortening helps them remain soft and more tender. You can leave them plain or frost them with a buttercream frosting.
Old Fashion Sour Cream Cut-Out Cookies
• 1/2 cup butter flavoured shortening
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 2/3 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg
• 1/2 cup sour cream
• Your favourite buttercream icing for frosting them
In a large bowl beat the shortening and sugar until smooth. Blend in the egg and vanilla. In a separate bowl, mix the dry ingredients. Blend the dry ingredients into the eggs alternately with the sour cream, being sure not to overwork the dough. IMPORTANT: Refrigerate the dough covered with cling wrap overnight, or at least a couple of hours. Preheat your oven to 350°F. Place half of the dough on floured surface. Press the dough out with your floured hands. Use a flour coated rolling pin to roll the dough out evenly to about 1/8 inch thickness. Coat your cookie cutters with flour and cut out as many shapes as you can. Using a flour coated spatula, carefully transfer the cookies to parchment lined or non-stick baking sheets. Repeat steps 2 & 3 with the other half of dough. Bake the cookies for 10 to 12 minutes at 350°F or until just very slightly golden brown on the edges. Keep a close eye on the cookies, because you want them a beautiful light colour for the best texture. Allow the cookies to completely cool on cooling racks before frosting. Store in an air-tight container
Submit News Tip
