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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 51 |
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I made these cookies for my daughter's kindergarten class, and they were an instant hit. The students loved these frosted treats and gobbled them up!Diane Hunt, Camden, Indiana Ingredients:
1 cup butter, softened |
1-1/2 cups sugar |
2 eggs |
1 teaspoon vanilla extract |
3 cups king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 cup (8 ounces) sour cream |
1 can (12 ounces) whipped vanilla frosting |
red and green food coloring |
miniature chocolate chips |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture alternately with the sour cream, beating well after each addition. Cover and refrigerate for 2 hours or overnight.
2. On a heavily floured surface, roll out half of the dough to 1/8-in. thickness. Cut with a 3-in. round cookie cutter; cut circles in half. Repeat with remaining dough.
3. Place on ungreased baking sheets. Bake at 375° for 9-10 minutes or until bottoms are lightly browned and cookies are set. Cool on wire racks.
4. Place two-thirds of the frosting in bowl; add red food coloring. Add green food coloring to the remaining frosting. Spread pink frosting on tops of cookies. Frost the edges with green frosting, using a pastry bag with a small star tip if desired. Place chocolate chips randomly over the pink frosting for seeds. Yield: about 8-1/2 dozen.
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