Day 5 of our 12 Days of Cookies is a recipe for Sour Cream Cookies that is one of my daughter’s favorite Christmas cookie. Enjoy!
DROP SOUR CREAM COOKIES
COOKIE DOUGH:
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1/2 cup butter, softened
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1 cup sugar
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1 egg
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1/2 cup sour cream
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1 tsp. vanilla extract
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3 1/2 cups flour
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1 tsp. baking soda
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1/2 tsp. salt
Cream together butter and sugar. Beat in egg, sour cream and vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture. Cover and chill for at least 1 hour, or until easy to handle.
One the dough has chilled, preheat the oven to 375^.
On a smooth work surface sprinkle heavily with powdered sugar or flour, roll out dough to 1/8 inch thickness. Cut with 2 1/2 inch cookie cutters dipped in flour. Place 1 inch apart on baking sheets.
Bake at 375^ for 8 to 10 minutes. Remove from oven and immediately place on wire racks to cool.
FROSTING:
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1/4 cup cold milk
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3 Tbsp. instant vanilla pudding mix
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1/4 cup butter, softened
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2 1/2 cups confectioners’ sugar (powdered sugar)
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1 tsp. vanilla extract
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Food coloring, optional
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Edible glitter, optional
Combine milk and pudding mix until smooth; set aside.
Cream butter, beat in pudding mixture. Gradually add confectioners’ sugar, vanilla and food coloring (if desired). Beat on high speed until light and fluffy. Frost cookies and decorate with edible glitter.
Makes 5 1/2 dozen cookies.
