Really Yummy. Silver dollar size is perfect for a couple of delicious bites.
Sour Cream Cookies
1 cup sugar
½ c. butter softened
1 tsp. vanilla
1 egg
2 ⅔ c. flour
½ c. sour cream
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
¼ tsp. nutmeg (optional, I don’t add)
Heat oven to 425. Cream sugar and butter until pebbly. Add vanilla, and egg. Fold in sour cream. Sift together flour, powder, soda, and salt, and add to wet mixture just until mixed.
Stick one piece of saran wrap to the counter with flecks of water. You will cover the dough with another piece and roll it between the saran wrap. This way you can add minimal flour to keep the stickiness down and it won’t change the flavor too much.
Spoon about a baseball size of dough onto the plastic wrap, and roll ¼ inch thick. Cut with 2 in diameter circle cutter, dipped in flour each cut. 12 fit on a sheet. Use left over dough to roll out again with the next dough blog.
Bake 6-8 minutes. Approx 2-3 dozen cookies. Just until edges and bottom are barely golden brown.
The smaller the cookie the less time you cook them. If you make super small ones like I do, they only need to cook for 4 min.
Let cool completely before frosting.
Cream Cheese Frosting (1 batch will frost 1 batch of cookies)
8 oz cream cheese, room temp.
½ c. margarine or butter, softened
2 tsp. vanilla
4 ½ - 4 ¾ cups powdered sugar
Frosting tip: Put more than you think you should, and then put some more! About a 1:1 ratio of frosting to cookie.
Spread frosting on the cookie and then dip, upside-down into a bowl of Sanding Sugar. Cover frosting completely with sanding sugar. Let sit for frosting to set a bit. To transport you need a tray with a lip of some sort.
Sanding sugar can be purchased online or at ABC Cake Decorating Supplies, 2853 E. Indian School Rd. Phoenix, Az. 85016
