Recipe by Brenda Bailey
"Sour cream cut-out cookies."
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sifted all-purpose flour
When I read the reviews about this recipe I had mixed feelings about making it. I went ahead and tried it anyways because I am a sucker for recipes with less ingredients. Less ingredients = more cookies for my family. The "bland" taste everyone is talking about is really not bad. It makes the cookie just right after you frost it. I even sugar coated a batch before cooking them and they tasted great also. I did experiece the Crumble effect while mixing the ingredients together. Don't add more sour cream, water, or liquid. Use your hands to mix it till you form dough. I chilled the dough for about an hour before I used it. Turned out GREAT. Easy to cut cookies out of. I rolled them to about 1/4 of an inch, they didn't puff way out and they did hold the shapes well. I would recommend this recipe to everyone. This one is a keeper!!!!
Don't see what others like about this recipe. They kinda taste like sweetened pie crust - similar texture too. Not much flavor. As a fairly experienced baker, I expect more flavor from cookies.
I use a family recipe almost identical to this one and I personally think it is the best sugar cookie recipe. These cookies are easy to work with and turn out soft. If you don't like hard sugar cookies, these are the cookies for you! :)
I made these for a holiday potluck at work. I've never tried making sugar cookies before, usually more of a butter cookie person myself, but these were fantastic! They completely held their shape and baked up to become tender little morsels of rich cookie goodness! I even went all out and decorated each cookie with homemade buttercream frosting.
All in all, it was a big hit at work as well as at home. NOW i am getting constant requests for these tasty little sugar cookies. Enjoy!
very good cookies for holiday decorating. They hold their shape very well & don't puff up too much...you need to roll them out about 1/4 of an inch.I make them every year for my Dad, he gets upset if I don't make at LEAST 4 dozen for him!
This has been the most successful sugar cookies I have made. I substituted white flour for wheat flour and it came out good. They stayed together and were soft. I only cooked these for about 7 to 8 minutes.
This recipe was really easy to prepare and they turned out great! They are not very sweet cookies, so I recommend serving them iced.
Pretty good but a little on the bland side. Maybe will try again with a bit more sugar? Dough was easy to work with.
* Percent Daily Values are based on a 2,000 calorie diet.
Sour Cream Sugar Cookies III
Serving Size: 1/60 of a recipe
Servings Per Recipe: 60
Amount Per Serving
Calories from Fat: 24
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