Nanny’s Cut-Out Cookies
This is one special sugar cookie with sour cream and a touch of lemon flavor. The recipe dates from the early 1900’s! Ice with Pink Perfection Frosting and decorate!
Prep Time: 30 minutes Refrigeration Time: 2-3 hours
WHAT YOU NEED:
1 cup thick sour cream (full fat)
1 cup butter, softened
2 cups sugar
2 eggs
1 tsp. baking soda, dissolved in 1 Tbsp. hot water
1 scant tsp. lemon extract
5 cups flour
MAKING IT:
With electric mixer, beat together sour cream, butter, sugar and eggs until light and fluffy. Beat in soda-water mixture. Add lemon extract. Add the flour in several portions, mixing well after each addition.
Chill dough in refrigerator or freezer for several hours. Roll out on floured surface to about ¼ -inch thickness. Cut out using shaped cookie cutters.
Bake at 350◦F (180◦C) for about 8-10 minutes (watch closely so bottoms do not get too brown). Cool cookies on wire racks. Frost and decorate as desired with Pink Perfection Frosting or a ready-made vanilla frosting tinted with food coloring.
TIPS:
These cookies brown quickly so watch closely while baking. For a softer cookie, bake 1-2 minutes less or lower oven temperature to 325◦F.
You can freeze these cookies either unfrosted or frosted—try eating one that’s frosted straight out of the freezer—yum!
Quick Tip: Roll dough into 2 or 3 long logs; wrap in plastic wrap and refrigerate. Slice into 1/4-inch cookies. Bake as directed above.
Pink Perfection Frosting
Prep Time: 5 minutes
WHAT YOU NEED:
4 cups powdered (icing) sugar
2 egg whites
1 tsp. vanilla extract
1 Tbsp. water
½ tsp. salt
1/3 cup butter, softened
Red food coloring, if desired
MAKING IT:
Combine all ingredients except food coloring in electric mixer bowl. Begin beating on low speed. Beat on high speed a few minutes until smooth and fluffy. Beat in food coloring a drop at a time for desired shade.
TIPS:
For a variety of frosting colors, separate the frosting into smaller bowls, add food coloring drops to each bowl, mixing well.
Powdered egg whites, reconstituted with water, may be used instead of fresh egg whites if desired. Follow package directions to reconstitute; then proceed with frosting recipe as directed.
