Sour Cream Sugar Cookies V
This is absolutely the type of cookie I was looking for. Only change I made was adding a tad more flour and using 1/2 tsp almond extract and a 1/2 tsp vanilla extract.
When I first put the dough together I really thought it was going to go wrong because it's a very sticky, loose dough. But when I make a recipe for the first time I try not to make major changes but I did feel it needed a tad more flour so I added another 2tbsp flour. Instead of refrigerating, I put the dough in the freezer for about 2 hours. I was more than surprised that it came out the perfect texture and was very easy to roll out too. So please do not make the mistake of adding an extraordinary amount of extra flour. This is probably why some are saying this is very biscuit-like.
After rolling and cutting, they baked up perfectly, rising just enough to make them cakey. It's very hard to tell by looking that it is done baking so just set the timer for 10 minutes and trust it. They will not look browned but that doesn't mean they aren't done. As long at the tops are dry looking and look slightly "puffy" then they are done.
These are rather plain on their own so frosting is almost necessary. I used a butter cream (3tbp butter, 1 tsp vanilla, ~3 tbsp milk, and powdered sugar to bind) I whipped my frosting longer than I normally would because I wanted to create an airy frosting. In the end they were yummy and perfect!
On their own this is
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Feb. 14, 2015