SOUR CREAM DROPS
MY MOTHER is an excellent baker, and this is her recipe. Whether Mom makes these cookies or I do, they always disappear quickly. Friends rave about them and often ask me to bring them to get-togethers. My young children enjoy all kinds of cookies, but these are their favorites. -Tracy Betzler, Reston, Virginia
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in the egg, sour cream and vanilla. Combine the flour, baking soda, baking powder and salt; add to the creamed mixture and mix well. Chill for at least 1 hour. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 425° for 7-8 minutes or until lightly browned. Remove to wire racks to cool. , For frosting, melt butter in a saucepan until golden brown; stir in confectioners' sugar, vanilla and enough water to reach a spreading consistency. Frost cooled cookies.
Nutrition Facts : Calories 80 calories, Fat 3g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 44mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
OLD FASHIONED SOUR CREAM DROP COOKIES WITH BROWN BUTTER FROSTING
A unique sugar cookie that is fun and simple to make because you don't have to roll or cut out dough. The Brown Butter Frosting has a caramel like flavor that compliments the cookies perfectly. This is a great cookie to make for Santa, to take to a cookie exchange or to put on a Christmas treat plate.
Provided by Recipe From My friend Nicole
Categories Cookie
Time 1h28m
Yield 3 dozen
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees.
- Prepare cookie sheet with cooking spray, a silicone mat or parchment paper. Set aside.
- With a hand mixer or in a stand mixer, cream together the shortening and sugar for one minute.
- Add eggs, sour cream and vanilla. Mix until blended in.
- Add flour, baking powder, baking soda and salt. Mix until incorporated, but do not over mix.
- Cover and refrigerate for at least one hour or as long as overnight.
- Use a cookie scoop to drop cookies 2 inches apart onto the prepared cookie sheets.
- Bake at 400 degrees for 8-10 minutes or until edges are lightly browned.
- Remove from cookie sheet and cool on wire cooling racks.
- FROSTING DIRECTIONS
- Place butter in a small sauce pan and cook over medium heat until melted and browned. Careful not to over brown. You want to see little brown specs on the bottom of your pan. Remove from heat.
- Whisk in first the vanilla and then powdered sugar.
- If frosting is very thick or flaky, add 1-2 tbsp VERY hot water for a smoother consistency.
- Frost cookies. You can frost them while they are still slightly warm.
SOUR CREAM FROSTING
Delicious and versatile sour cream frosting to go with all types of pound cake.
Provided by LillysMom
Categories Desserts Frostings and Icings
Time 10m
Yield 12
Number Of Ingredients 6
Steps:
- In a medium bowl, mix together the butter, sour cream, vanilla, lemon juice and salt. Stir in confectioners' sugar, and beat with an electric mixer until smooth.
Nutrition Facts : Calories 162 calories, Carbohydrate 27.8 g, Cholesterol 14.4 mg, Fat 5.9 g, Protein 0.3 g, SaturatedFat 3.7 g, Sodium 81.1 mg, Sugar 27 g
ICING FOR SOUR CREAM COOKIES
This icing is delicious spread over cookies or cupcakes.
Provided by Celeste
Categories Desserts Frostings and Icings Cookie Frosting
Yield 60
Number Of Ingredients 4
Steps:
- Mix butter, powdered sugar and vanilla together. Add teaspoons of hot water until you reach your desired consistency for spreadable icing.
- Spread icing over the Sour Cream Cookies.
Nutrition Facts : Calories 29.3 calories, Carbohydrate 4 g, Cholesterol 4.1 mg, Fat 1.5 g, SaturatedFat 1 g, Sodium 10.9 mg, Sugar 3.9 g
SOUR CREAM COOKIES W/ BURNT BUTTER ICING
This is a cookie recipe that has been in the Reese family for generations. I guarantee that you can't eat only one. Very addictive!
Provided by Tina7836
Categories Drop Cookies
Time 30m
Yield 30 cookies, 15 serving(s)
Number Of Ingredients 12
Steps:
- Mix together:.
- Shortening, granular sugar & eggs.
- Stir in:.
- Sour cream and vanilla.
- Sift together & stir in: (an electric mixer may be used).
- Flour, soda, baing powder and salt until well mixed.
- Chill in refridgerator for at least 1 hour.
- Drop rounded spoonfuls about 2" apart on parchment paper lined cookie sheets (trust me, this is crucial) Bake in preheated oven at 400 degrees for 8-10 minutes or, when touched lightly with finger, almost no imprint remains.
- Icing: (Icing lovers may want to double, I recomend it!).
- While cookies are cooling, melt butter and boil until golden brown, but not dark brown!
- Remove from stovetop.
- Blend in powdered sugar gradually.
- Stir in vanilla and 1-2 tbsp of hot tap water until icing is smooth and creamy looking. Spread on cookies with butter knife.
- **You may want to use different food colorings to suit the holiday/occation**.
Nutrition Facts : Calories 378.6, Fat 16.9, SaturatedFat 7.6, Cholesterol 49.1, Sodium 250.4, Carbohydrate 54, Fiber 0.6, Sugar 36.3, Protein 3.6
OLD FASHIONED SOUR CREAM COOKIES
These old-fashioned Sour Cream Cookies are a light and soft sugar cookie and are always a crowd pleaser! It's the perfect cookie recipe on its own, but even better with an optional buttercream frosting!
Provided by Deanne Frieders - This Farm Girl Cooks
Categories Desserts
Time 4h25m
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugar until light and creamy. You can use a stand mixer fitted with a paddle attachment or a large bowl and electric hand mixer.
- Add the sour cream, eggs, and vanilla. Beat well, stopping to scrape the bottom and sides of your bowl, to incorporate ingredients until smooth.
- Add the flour, baking soda, baking powder, and salt and beat on low until dry ingredients are combined.
- The dough will be very soft and this is what we're looking for. Refrigerate overnight.
- Preheat oven to 350°F. Portion cookies using a tablespoon or cookie scoop. Portion cookies and roll into a ball between hands. Add cookie balls to a greased baking sheet.
- Bake for 11-12 minutes until the center is set and the edges are just starting to turn a light golden brown.
- Cream the butter in a large bowl using a stand mixer with a paddle attachment or a hand mixer.
- Add the powdered sugar and mix on low-speed until all of the sugar is combined.
- Add in milk, 1 Tbsp at a time and vanilla extract to reach desired consistency.
Nutrition Facts : Calories 179 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 9 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 65 grams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
SOUR CREAM DATE COOKIES WITH BROWNED BUTTER FROSTING
This is a really old fashioned soft cake style cookie, rich with dates and nuts, topped with fabulous nutty flavored frosting. Please use real butter only for the frosting! The flavor won't be the same if you don't. It's a family favorite for 50 yrs.
Provided by SherS
Categories Dessert
Time 40m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 15
Steps:
- Cream the butter and sugar together till fluffy. Add eggs, spice mix, baking soda and salt. Mix very well. Add 1 cup of the flour, mix well, then add all of the sour cream, then the other 1 cup of flour. Mix very well again, scraping sides and bottom of bowl. Stir in vanilla, nuts and chopped dates. Bake on greased cookie sheets at 375 degrees for 10 min approximately. You want them soft and moist. Do not overbake. Let cookies cool while making frosting.
- Using a heavy bottom pan, melt the 1 stick of real butter. Let this simmer slowly on medium heat till it becomes nutty brown, and smells sort of like nuts. If it burns, you must start over. Nothing can save burnt butter!
- When butter is browned, add the cream and let it bubble a min or so. Dump this mixture over 3 cups of powdered sugar in a bowl and stir with a whisk (or use electric mixer) till smooth. Add vanilla. You want this a soft consistency that will stick to the cookies, but not so soft it runs off the cookies. Add more sugar if necessary, or a bit more cream if necessary to achieve correct consistency. I use a scant teaspoon of frosting per cookie, but you may like less. I like my cookies with a hefty dose of frosting. Cookies are sweet by themselves, and you can omit frosting if you wish.
Nutrition Facts : Calories 139, Fat 5.7, SaturatedFat 3.1, Cholesterol 17, Sodium 69.9, Carbohydrate 21.8, Fiber 0.8, Sugar 16.6, Protein 1.1
BURNT BUTTER FROSTING
This unusual frosting recipe is made with burnt butter! It is excellent on yellow cakes, and I always get rave reviews. Do not substitute margarine for butter in this recipe!
Provided by Cheryl
Categories Desserts Frostings and Icings Buttercream
Time 11m
Yield 12
Number Of Ingredients 4
Steps:
- Place the butter in a saucepan over medium-high heat. Cook, stirring constantly, until the butter is a nice tan color. If it gets dark brown or black you have allowed it to burn too long. When butter has been "burned" remove the saucepan from the heat.
- Slowly mix in confectioners' sugar and vanilla. Beat on high speed of an electric mixer until light and fluffy. Beat in the milk a tablespoon at a time until desired spreading consistency is achieved. Use frosting immediately, as this frosting will set up quickly.
Nutrition Facts : Calories 224.5 calories, Carbohydrate 39.9 g, Cholesterol 20.3 mg, Fat 7.7 g, Protein 0.1 g, SaturatedFat 4.9 g, Sodium 54.9 mg, Sugar 39.2 g
SOUR CREAM ICING
Make and share this Sour Cream Icing recipe from Food.com.
Provided by Rakow
Categories Dessert
Time 5m
Yield 1 9x11 in. cake
Number Of Ingredients 5
Steps:
- Cream butter and sugar together.
- Add remaining ingredients and mix until smooth.
SOUR CREAM COOKIES WITH BROWN BUTTER FROSTING RECIPE
Provided by LimericksLady
Number Of Ingredients 9
Steps:
- 1. Cream butter and brown sugar; add eggs, one at a time, beating well after each addition; add vanilla. 2. Sift dry indredients together and add alternating with sour cream to creamed mixture. 3. Drop by teaspoonfuls onto greased cookie sheet. 4. Bake at 350 for about 12 minutes. (I do 7 or 8). 5. Cool and frost. 6. Frost with Brown Butter Frosting. Brown 3 tablespoons butter, add 1 1/2 cups sifted powdered sugar, 1 Tablespoon milk, and 1/2 tsp. vanilla. Beat until smooth. Be careful not to brown the butter in the frosting too much. :)
SOUR CREAM CUT-OUT COOKIES WITH CREAM CHEESE ICING
There are several sour cream cookies posted on Zaar, but none like my recipe. A friend gave this to me years ago. The cookies are tender and delicious. Especially with cream cheese icing.
Provided by Marianne5
Categories Dessert
Time 25m
Yield 22-36 cookies, 22-36 serving(s)
Number Of Ingredients 14
Steps:
- For Cookies:.
- Mix butter, sugar, egg yolks, vanilla, and sour cream together. Add dry ingredients to mixture. Wrap in wax paper and refrigerate overnight. Roll out on a lightly floured surface or pastry cloth. Cut into 1/8th to 1/4th inch thickness using your favorite cookie cutters. Bake at 350°F for approximately 10 minutes or until the bottom is lightly browned. May need more time if on the thicker side. Cool on wire rack. Store in airtight container in the refrigerator until ready to apply icing.
- For icing:.
- Cream butter, cream cheese, and vanilla together. Gradually add powder sugar until blended. Thin with milk to desired consistency. If adding coloring paste, you may not need milk to thin.
- After icing cookies, lay flat in the fridge until set. Then store in a airtight container with a small square of wax paper between cookies. Store in fridge until ready to serve.
Nutrition Facts : Calories 408.5, Fat 18.8, SaturatedFat 11.3, Cholesterol 65.2, Sodium 254, Carbohydrate 56.8, Fiber 0.8, Sugar 34.6, Protein 4.1
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