Sour Cream Sugar Cookies
- 3 cups flour
- 1 1/4 t. baking powder
- 1/2 t. baking soda
- 1/2 t. nutmeg or cinnamon (optional)
- 1/8 t. salt
- 1 1/2 cups sugar
- 1/2 cup butter, room temperature
- 1 cup sour cream
- 1 large egg
- 2 t. vanilla
- 2 cups sifted powdered sugar
- 3 T. milk
- 1/2 t. vanilla
- Paste or liquid food coloring (optional
In medium sized bowl, combine dry ingredients (flour thru salt). In a large bowl, with an electric mixer on medium, cream sugar and butter, beating until fluffy, scraping side of bowl often.
Add sour cream, egg and 2 teaspoons vanilla, beating well. Using a wooden spoon, stir in flour mixture just until flour disappears. Divide dough into 3 pieces. Wrap each piece of dough in plastic wrap. Refrigerate for 1 hour or until thoroughly chilled and easy to handle.
Preheat oven to 375 degrees. On a lightly floured surface, roll out 1 piece of dough to ¼” thickness and cut into shapes with cookie cutters.
With a spatula, transfer the cookies to ungreased cookie sheets, placing them 2” apart. Bake for 8-10 minutes or until edges are firm and bottoms are lightly browned. Remove cookies and cool on wire racks. Repeat with remaining dough.
To prepare the glaze, in a medium size bowl, stir together powdered sugar, half the milk, ½ t. vanilla and a little food coloring. Gradually stir in enough of the remaining milk to make mixture of glazing consistency. Spread the top of each cooled cookie with some of the glaze. Allow glaze to dry completely. Store cookies in an airtight container. Do not freeze glazed cookies. Makes about 36 cookies