Sour Cream Sugar Cookies I
This recipe was THE hit this Christmas season. I made two batches one as posted and the other with a 1/4 tsp of almond extract. I preferred the almond version, but both were absolutely fantastic. We were looking for a puffy cookie that held together well when frosting, and this is THE recipe. Unlike a previous review, refrigerating the dough overnight did not have a negative impact on it's workability or baking, but when the dough was completely chilled, it did work better to let it sit on the counter 5-10 minutes before rolling.
Speaking of rolling, this is the first time I've used parchment paper. Using a quarter of the dough, estimate the size of parchment paper so when it was folded over, the dough can be rolled to the 1/4" thickness and still have the parchment paper cover the entire dough surface (top and bottom). The trick I learned was after rolling, pull the top layer of paper up and away from the dough, then flip the dough and paper over so the bottom is now on top. Pull this layer of paper away from the dough. This helps the cookies to EASILY release from the paper with out adding the extra flour (never been a fan of this). Oh yeah, way less messy with baking with kids! These cookies are saved for ever!!!!!
2 users found this review helpful
Dec. 30, 2012