Sour Cream Sugar Cookies
The tradition of making Christmas cookies in our house involved everyone. Mom (aka Oma) baked the cookies and made the frosting (see Oma’s Butter Frosting). Dad managed the coloring of the frosting and oversaw the decoration process, performed by everyone else. Mom made sugar and gingerbread cookies, but loved these when I made them for her later in life (using her recipe for frosting, of course).
A nice variation of my parents' Christmas tradition - frosted sugar (and gingerbread) cookies, this recipe comes from Ladies' Home Journal.
- 3 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup butter softened
- 1 1/4 cups sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
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Combine flour, baking soda and salt in bowl.
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Beat butter & sugar in a mixer bowl until light and fluffy.
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Beat in eggs, sour cream and vanilla.
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At low speed, gradually beat in dry ingredients just until blended.
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Divide dough into quarters, flatten into disks.
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Wrap and refrigerate overnight.
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Heat oven to 350° F.
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Grease 2 cookie sheets.
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On floured surface, roll 1 disk 1/8 inch thick.
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Cut out with 3-inch floured cookie cutters.
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Transfer to sheets.
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Bake 8 to 10 minutes until edges are golden.
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Cool on racks.
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Repeat with remaining dough.
Per cookie: 85 calories, 3.5 g total fat, 2 g saturated fat, 17 mg cholesterol, 57 mg sodium, 12 g carbohydrates, 1 g protein, 5 mg calcium
