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Tuesday, March 20, 2012

Sour Cream Sugar Cookies

Very nice, classy sugar cookies - rolled quite thin and not too sweet. I got the recipe from Land O'Lakes. It makes a very large quantity so next time I will halve the quantities.

I think I'm getting the hang of making rolled sugar cookies now:

Chill dough.
Roll in small quantities (only enough to cut about 10 at a time).
Width should be somewhere between 1/8 and 1/4 inches (if rolled too thin they are impossible to prize off the pastry board).
Cut, then chill again before separating cookies from the dough.
Remove from fridge, separate cookies from the dough, use angled spatula to get them onto the baking tray.
work quickly, before the dough has a chance to get soft and sticky.


4 cups all-purpose flour
2 cups sugar
1 cup LAND O LAKES® Butter, softened
1/2 cup LAND O LAKES® Sour Cream
2 eggs
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla1
2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon lemon extract
Decorator sugars,and if desired Decorator frostings

Combine 2 cups flour and all remaining ingredients except decorator sugars and frosting in large mixer bowl. Beat at low speed, scraping bowl often, until well mixed (2 to 3 minutes). Stir in remaining 2 cups flour gradually, in portions, by hand.

Divide dough into 4 equal portions; wrap in plastic food wrap. Refrigerate until firm (at least 2 hours).

Heat oven to 350°F. Roll out dough on well floured surface, one portion at a time (keeping remaining dough refrigerated), to just over 1/8-inch thickness. Cut with 2 1/2-inch cookie cutters into desired shapes. Place 1 inch apart on ungreased cookie sheets; sprinkle with decorator sugars. Bake for 10 minutes or until edges are lightly browned. Decorate with frostings.