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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 48 |
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Sour Cream keeps my favorite sugar cookies extra moist, notes Lisa MacLean of Winslow, Arizona. Dress them up with a drizzle of tinted white chocolate or dip them in white chocolate, then sprinkle with crushed candy canes. Ingredients:
1 cup butter, softened |
2 cups confectioners' sugar |
1 egg |
1/4 cup sour cream |
1/4 cup honey |
2 teaspoons vanilla extract |
3-1/2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
1 teaspoon cream of tartar |
1/2 teaspoon ground mace |
1/8 teaspoon salt |
white candy coating |
green paste food coloring |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Beat in the sour cream, honey and vanilla. Combine the dry ingredients; gradually add to creamed mixture and mix well. Cover and chill for 2 hours or until easy to handle.
2. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 3-in. cookie cutters. Place 1 in. apart on ungreased baking sheets.
3. Bake at 325° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
4. In a microwave-safe bowl, melt white coating; stir until smooth. Stir in food coloring; drizzle over cookies. Yield: about 8 dozen.
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