Sour Cream Cut-Out Cookies
THese made the rounds in our neighborhood this holiday season. Everyone wanted the recipe.
Yield
18 servingsPrep
15 minCook
25 minReady
40 minLow Cholesterol, Trans-fat Free, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter, unsalted
softened |
|
| ¾ | cup |
granulated sugar replacement
|
* |
| 1 | x |
egg yolks
|
*
|
| ½ | tablespoon |
vanilla extract
|
|
| ½ | tablespoon |
baking soda
|
|
| ½ | tablespoon |
baking powder
|
|
| ½ | cup |
sour cream
|
|
| 2 ½ | cups |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter, unsalted
softened |
|
| 177 | ml |
granulated sugar replacement
|
* |
| 1 | x |
egg yolks
|
*
|
| 7.5 | ml |
vanilla extract
|
|
| 7.5 | ml |
baking soda
|
|
| 7.5 | ml |
baking powder
|
|
| 118 | ml |
sour cream
|
|
| 591 | ml |
all-purpose flour
|
|
Directions
Preheat oven to 350℉ (180℃).
Cream the butter and sugar until fluffy.
Beat in egg yolk, vanilla, baking soda, baking powder, and sour cream.
Gradually add the flour until all is well incorporated.
On a lightly flour surface, roll dough to 1/8–inch thickness.
Cut into desired shapes.
Place on lightly greased cookie sheets about 1 inch apart.
The dough may be rerolled.
Bake 15 minutes or until lightly brown on the bottom. (Small cookies may bake faster.)
Cool 1 to 2 minutes on the sheets, then remove to wire racks to completely cool.
Decorate as desired.
Makes about 8 dozen cookies depending on cookie cutter size.
