Sour Cream Sugar Cookies

By á-8623

This recipe comes from the Cache Stake Relief Society cookbook – compiled 1997 in honor of the 150th anniversary of the arrival of the Mormon Pioneers in the Salt Lake Valley

Ingredients

• 2 c. butter – room temp.
• 2 c. white sugar
• 2 eggs
• 2 tsp. vanilla (I’m into Mexican vanilla these days)
• 1 c. sour cream (no light or fat free – the real deal)
• 6 c. white flour
• 2 tsp. baking soda
• 1 tsp. salt

Details

Servings 4
Adapted from foodstoragemadeeasy.net

Preparation

Step 1

Beat the first 4 ingredients very well, and fold in sour cream. Add flour, soda and salt. This is quite a sticky dough, so you have to roll out on a well-floured surface. Roll them a little thicker than normal cookies. Bake on ungreased cookie sheets at 350 for 7-10 min. I take them out when they are just a bit underdone. The top is set, but there’s no browning. Let cool a bit on the pans, then remove and cool on wax paper on the counter.

When they are cool – frost with this:

Great Aunt Sheri’s Cream Cheese Frosting from the pumpkin cake recipe

1/2 c. butter
8 oz. cream cheese (again – not the low fat kind for this purpose – use the regular kind)
1 tsp. vanilla
coloring if desired.
Mix these all together nicely, then mix in about
3 c. powdered sugar.

The normal way where you use a spatula or knife and spread a neat layer is not right here. Do it like my daughter Jana does it: Take a big spoonful and plop it in the middle of the cookie, then just spread it around a little bit. Jana also puts a scoop of ice cream on top of the cookie.