JEAN'S SOUR CREAM COOKIES

 

I don't know about you but the summer is sailing by. I can't believe it is already mid June. Summer will actually start tomorrow. It has always been strange to me that summer doesn't officially get here until June 22. I think most people start considering it summer as soon as school is out. Likely, fall doesn't arrive until September 22 and school has been in session for some kids for a month. 

The Cafe Treats are going strong no matter what season it is at Platte Woods United Methodist Church. Bake Jean signed up for June 18 a few weeks ago and said she was going to make some sour cream cookies. I was so surprised because I have been eyeing Betty Crocker's Old Fashioned Sour Cream Cookies for several weeks. I compared the recipe and the only difference was with the dry ingredients and they added nutmeg. I may still try her recipe, but Jean's was so delicious there really isn't a good reason. The taste of lemon in the frosting was an added addition that Jean added to her recipe.

Another awesome thing about the cookies was their appearance. They really "present" themselves well. I hope you will give them a try.

PRINT RECIPE.

SOUR CREAM COOKIES

2-1/4     cups flour

1/4        teaspoon salt

1/2        teaspoon baking powder

1/4        teaspoon baking soda

6           tablespoons butter, softened

1           cup sugar

1           egg

1           teaspoon vanilla, divided

1/2        cup sour cream

1           cup powdered sugar

2-3        tablespoons milk

lemon extract (optional)

In a large mixing bowl, add the flour, salt, baking powder, and baking soda; whisk well.

In another bowl, add the butter and sugar and beat with mixer about 2 minutes. Add the eggs, 1/2 teaspoon of the vanilla, and the sour cream to the butter mixture and mix well.

Slowly add the dry mixture to the sour cream mixture and blend well.

Cover the dough and chill for an hour.

Preheat the oven to 375 degrees F. Line cookie sheets with parchment paper.

Lightly dust a flat surface and a rolling pin with flour.

Roll out the chilled dough to 1/4 inch.

Use a round cookie cutter, cut dough into circle and place them on cookie sheet. 

Bake cookies about 7 minutes. Transfer to a wire rack to cool.

Combine the powdered sugar, 1/2 teaspoon vanilla, milk, and lemon extract if using. Slowly add the milk as you stir until you have a spreadable frosting.

Frost the center of the cookies.

Separate layers of cookies with wax paper when completely cooled to store.