Weight Watchers Sour Cream Sugar Cookies Recipes

Steps:

• Combine the flour, baking powder, salt and nutmeg in a medium bowl and set aside.
• Beat the sugar and butter until light and fluffy using an electric mixer on high speed.
• Beat in the egg white and the vanilla.
• Slowly add the flour mixture and the sour cream alternately and beat until just blended.
• Shape into a disk, wrap and refrigerate until firm, at least 1 hour.
• Preheat oven to 350 degrees.
• Spray 2 large baking sheets with nonstick spray.
• Set a large rack over a sheet of wax paper.
• On a lightly floured surface, roll the dough to a thickness of 1/4 inch.
• Using a 2 1/2 inch leaf-shaped cookie cutter, cut out the cookies rerolling the scraps to make a total of 28 cookies.
• With a spatula, place the cookies 1/2 inch apart on the baking sheets.
• Bake until the cookies are lightly browned at the edges, 12-15 minutes.
• Transfer the cookies to the rack and cool completely.
• To make the frosting, combine all the ingredients except the colored sugar (if using) in a bowl.
• Use a spoon to drizzle the frosting over the cookies and sprinkle with colored sugar.
• Let stand until the frosting is set, about 20 minutes.

Steps:

• Preheat oven to 350ºF.
• In a medium bowl, combine flour, baking powder, baking soda and nutmeg; set aside.
• Place butter and cheese in a large bowl; cream using an electric mixer. Add sugar and beat until batter is pale yellow; beat in vanilla extract and egg.
• Add about 1/3 of flour mixture and 1/3 of milk to cheese mixture; mix batter on low speed until just combined. Repeat 2 more times with remaining flour mixture and milk, until thoroughly combined into cheese mixture.
• Shape dough into a ball and loosely cover with plastic wrap. Using your palms, press down on plastic wrap to flatten dough into a hamburger shape; refrigerate for at least 30 minutes and up to 2 days.
• Sprinkle a teaspoon of flour on a flat work surface. Pull off about 1/3 of dough and, using a rolling pin, roll out dough to 1/8-inch thickness. Using a 3-inch circular cookie cutter, cut cookies out of dough and place on ungreased baking sheets. Roll up dough scraps and add back to dough ball. Pull off another 1/3 of dough and repeat process until all dough is used - recipe will make approximately 45 cookies.
• Sprinkle cookies with colored sugar and bake until edges just start to turn golden, about 10 to 12 minutes. Remove cookies to wire racks and cool completely. Yields 1 cookie per serving.