Ingredientes para Sour Cream Sugar Cookie Cut Outs
- 1 cup (2 sticks) softened butter
- Crisco
- All Purpose Flour
- 1 cup sugar (for glaze)
- 1 large egg
- 1/2 cup sour cream
- 2 teaspoons baking powder
- 1 teaspoon lemon oil (or 1 teaspoon vanilla, almond, or rosewater extract; or 1 teaspoon cinnamon, cardamom, or ground lavender)
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Cómo preparar Sour Cream Sugar Cookie Cut Outs
- Beat 1 cup (2 sticks) softened butter and 1/2 cup shortening for about 30 seconds until light and fluffy.
- Add 1 1/2 cups granulated sugar, 1 large egg, 1/2 cup sour cream, 2 teaspoons baking powder, 1 teaspoon lemon oil (or 1 teaspoon vanilla, almond, or rosewater extract; or 1 teaspoon cinnamon, cardamom, or ground lavender), and 2 1/2 cups all-purpose flour.
- Beat until thoroughly combined, scraping down the sides of the bowl as needed.
- Gradually beat in the remaining 1 1/2 cups of flour until a soft dough forms.
- Divide the dough in half.
- Cover and chill for at least 2 hours, or until firm enough to handle easily.
- On a lightly floured surface, roll out each half of the dough to 1/8 inch thickness.
- Use your favorite cookie cutters (dipped in flour to prevent sticking) to cut out shapes.
- Place cookies onto parchment-lined baking sheets.
- Bake at 375°F (190°C) for 5-6 minutes, or until edges are lightly golden brown.
- Carefully slide the parchment paper with the cookies onto a wire rack to cool for 5 minutes.
- Transfer cookies to a wire rack to cool completely.
- **For the Glaze (Optional):**
- Combine 1 cup sugar and 1/2 cup water in a small saucepan.
- Bring to a boil until the mixture starts to thicken (forms a thread when lifted from the pot).
- Remove from heat and stir in 1/4 cup powdered sugar.
- If the icing thickens too much, add a few drops of water at a time to adjust consistency.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
12g
Fat
9g
Carbs
2g
