Butter Frosting For Sour Cream Cut Outs Recipes

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.

Steps:

• In a large bowl, cream together the sugar and butter until smooth. Beat in the eggs and egg yolks, one at a time, mixing well after each. Mix in vanilla extract. Combine flour, baking powder, and salt; stir into the sugar mixture. Cover dough and chill for at least 1 hour.
• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. On a floured surface, roll the dough out to 1/2 inch thickness and cut into desired shapes using cookie cutters. Place 2 inches apart on the prepared baking sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack.
• To make frosting, mix together the confectioners' sugar, oil and 1 teaspoon vanilla until smooth. gradually add enough hot water to achieve a spreadable consistency. Spread over warm cookies.

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.

Steps:

• Preheat oven to 275°F (135C).
• Grease and flour a 9 x 13 pan.
• In a small bowl, mix mashed banana with the lemon juice; set aside.
• In a medium bowl, mix flour, baking soda and salt; set aside.
• In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
• Beat in eggs, one at a time, then stir in 2 tsp vanilla.
• Beat in the flour mixture alternately with the buttermilk.
• Stir in banana mixture.
• Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
• Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
• For the frosting, cream the butter and cream cheese until smooth.
• Beat in 1 teaspoon vanilla.
• Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
• Spread on cooled cake.
• Sprinkle chopped walnuts over top of the frosting, if desired.

Steps:

• In a medium bowl, cream together the butter and sugar. Stir in the egg and.
• sour cream. Stir in the baking soda and salt.
• Gradually add the flour until.
• the dough becomes difficult to stir. Turn the dough out onto a floured.
• surface and knead until dough is no longer sticky.
• Roll the dough one-fourth.
• to one-half thickness. Cut into desired shapes. Place cookies 1 and a half.
• inches apart on ungreased cookie sheet. Bake 8-10 minutes at 350 F degrees.
• Cookies should be lightly browned at the edges. Remove from cookie sheets to.
• wire racks.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Stir in baking soda, baking powder and salt; gradually mix in flour to form a dough that is stiff enough to roll out. More or less flour may be necessary.
• Roll out dough on a lightly floured surface and cut into shapes using cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.
• Bake for 10 minutes in the preheated oven, or until firm and the center appears dry. Cookies will stay white, so be careful not to overbake.

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in the egg, sour cream and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle. , On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 3-in. heart-shaped cookie cutter. , Place 1 in. apart on baking sheets lightly coated with cooking spray. Bake at 350° for 8-10 minutes or until set. Cool for 1 minute before removing to wire racks to cool completely., For frosting, in a large bowl, cream butter until light and fluffy. Beat in confectioners' sugar and vanilla. Add enough milk to achieve desired consistency. Tint with food coloring. Decorate cookies as desired.

Steps:

• 1. Cream butter, sugar, & sour cream together.
• 2. Add & mix almond & vanilla extracts.
• 3. Add & mix baking powder, soda and flour.
• 4. Chill dough at least two hours. Roll out dough on a floured surface about 1/4 inch thick. Cut out cookies with desired cookie cutters.
• 5. Place on cookie sheet and bake at 375 degrees, on lowest rack for 8 minutes or until edges are just starting to turn light brown,
• 6. Add icing and decorations. Icing: Mix 3 cups powdered sugar 1/3 cups butter 2 T. milk

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, sour cream and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate overnight., On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with floured cookie cutters. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 12-15 minutes or until lightly browned. Remove to wire racks to cool. , Tint some of the frosting with food coloring; decorate cookies as desired.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Add sour cream and vanilla; mix well. In another bowl, whisk flour, baking powder and baking soda; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 2 hours or until firm enough to roll., Preheat oven to 350°. On a well-floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-in. cookie cutter. Place 2 in. apart on greased baking sheets., Bake 10-12 minutes or until tops spring back when lightly touched. Remove from pans to wire racks to cool completely., For frosting, in a bowl, beat butter, confectioners' sugar, vanilla, salt and enough milk to reach desired consistency. Spread over cookies.