Drip, Drip, Drip
My older sister Susanne has long been a purveyor of all things baked and delicious. Growing up, she could always find an excuse to make a batch of cookies, and her friends and family were constantly blessed with her generosity and by her aptitude in the kitchen. Now, as the mother of three breathtaking children (both due to their beauty and the amount of stamina needed to keep up with them) Susanne still manages to create and bake some delicious recipes. She is now living in Boston, and when I got to visit her for her birthday, we had some great times in the kitchen, baking up a delicious pan of cinnamon rolls that I promise to blog about in the near future. I woke up thinking about cinnamon rolls, so believe me, it will be soon!
Susanne hosted my bridal shower last year, and it was one of the most memorable and meaningful experiences of my adult life. My friends and family gathered for a full, afternoon tea at a charming tea house in Monument. My niece, Hallie, played a stirring rendition of Twinkle, Twinkle, Little Star on the piano, and I was brought to tears by some of the kind words and well wishes shared. To crown out the event, Susanne made dozens of her famous Sour Cream Cut Out Cookies, shaped like little birds and frosted with light blue cream cheese frosting. And while these cookies looked beautiful, they tasted even better. For those of you who don't like sugar cookies, please don't fear. These can't even be placed in the same category. These cookies are fluffy, soft, not too sweet and out of this world when slathered with cream cheese frosting. The recipe is adaptable in that if you don't care for cream cheese, you can whip together a simple powdered sugar glaze, and the cookies can still carry it off. They store great and are fun for those holidays that come with cookie cutters, which I guess is pretty much every holiday now. So since Valentine's Day is fast approaching, I suggest digging around for your heart-shaped cookie cutter, picking out the pinkest of sprinkles, and enjoying an afternoon decorating these delicious morsels of sour cream goodness!
Sour Cream Cut Out Cookies
2 Sticks butter (softened to room temperature)
1 Cup Sugar
2 Eggs
1 Cup Sour Cream
1-2 Tsp vanilla or almond extract
1 Tsp Baking Soda
1 Tsp Baking Powder
1/2 salt
6 cups sifted Cake Flour
1. In a large bowl, cream together the butter and sugar until smooth. Add in one egg at a time, beating after each addition. Stir in the sour cream and vanilla and beat until smooth and well-combined.
2. Whisk together your dry ingredients in a separate bowl. Gradually add flour mixture to butter mixture to form a dough that is stiff enough to roll out. (You may need to add more or less flour)
3. Preheat your oven to 375 degrees. Roll out your dough to 1/4 inch thickness on a well-floured surface. Cut into shapes! Place on an ungreased cookie sheet and bake in preheated oven for 8-10 minutes.
Cream Cheese Frosting
1/2 Cup butter (room temperature)
8 oz package of cream cheese (room temperature)
2-3 cups powdered sugar (the amount of sugar depends on how sweet you like your frosting so feel free to add more or less)
1 tsp vanilla
1. Cream the butter and cream cheese together for about 3 minutes.
2. Add the vanilla, stir to combine.
3. Add the powdered sugar, continually tasting to achieve the desired level of sweetness. Spread over cooled cookies.
2 Sticks butter (softened to room temperature)
1 Cup Sugar
2 Eggs
1 Cup Sour Cream
1-2 Tsp vanilla or almond extract
1 Tsp Baking Soda
1 Tsp Baking Powder
1/2 salt
6 cups sifted Cake Flour
1. In a large bowl, cream together the butter and sugar until smooth. Add in one egg at a time, beating after each addition. Stir in the sour cream and vanilla and beat until smooth and well-combined.
2. Whisk together your dry ingredients in a separate bowl. Gradually add flour mixture to butter mixture to form a dough that is stiff enough to roll out. (You may need to add more or less flour)
3. Preheat your oven to 375 degrees. Roll out your dough to 1/4 inch thickness on a well-floured surface. Cut into shapes! Place on an ungreased cookie sheet and bake in preheated oven for 8-10 minutes.
Cream Cheese Frosting
1/2 Cup butter (room temperature)
8 oz package of cream cheese (room temperature)
2-3 cups powdered sugar (the amount of sugar depends on how sweet you like your frosting so feel free to add more or less)
1 tsp vanilla
1. Cream the butter and cream cheese together for about 3 minutes.
2. Add the vanilla, stir to combine.
3. Add the powdered sugar, continually tasting to achieve the desired level of sweetness. Spread over cooled cookies.
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