Frosted Sour Cream Cutouts Recipes

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.

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 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:

• 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:

• In a large bowl, cream 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 1 hour or until easy to handle. , On a work surface that has been sprinkled heavily with confectioners' sugar, roll out dough to 1/8-in. thickness. Cut with a 2-1/2-in. cookie cutters. Place 1 in. apart on greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Immediately remove to wire racks to cool. , For frosting, combine milk and pudding mix until smooth; set aside. In a large bowl, 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.

Steps:

• Cream butter. Add remaining ingredients. Beat until frosting is smooth.
• Add food coloring in separate bowls or cups.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the butter and sugar. Stir in the egg and sour cream. Then stir in the baking soda and salt. Gradually add the flour until dough becomes too difficult to stir. Turn the dough out onto a floured surface and knead in flour until dough is no longer sticky.
• Roll the dough out to 1/4 to 1/2 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart on unprepared cookie sheets.
• Bake for 6 to 8 minutes in the preheated oven. Cookies should be lightly browned at the edges. Remove from the baking sheets to cool on 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 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.