Wandas Sour Cream Cut Out Cookies Frosting Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Stir in baking soda, baking powder and salt; gradually mix in flour to form a dough that is stiff enough to roll out. More or less flour may be necessary.
• Roll out dough on a lightly floured surface and cut into shapes using cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.
• Bake for 10 minutes in the preheated oven, or until firm and the center appears dry. Cookies will stay white, so be careful not to overbake.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the butter and sugar. Stir in the egg and sour cream. Then stir in the baking soda and salt. Gradually add the flour until dough becomes too difficult to stir. Turn the dough out onto a floured surface and knead in flour until dough is no longer sticky.
• Roll the dough out to 1/4 to 1/2 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart on unprepared cookie sheets.
• Bake for 6 to 8 minutes in the preheated oven. Cookies should be lightly browned at the edges. Remove from the baking sheets to cool on wire racks.

Steps:

• Whisk first four ingredients together in a large bowl; set aside.
• In large mixer bowl, mix sour cream and butter until creamy.
• Add sugar, eggs and vanilla and mix well.
• Add dry ingredients and mix until well blended.
• Divide dough in half and wrap each half in plastic wrap; refrigerate for at least 2 hours.
• Flour area where you are going to roll cookies and flour the rolling pin with plenty of flour.
• Roll cookie dough to 1/4 " thickness.
• Cut out cookies.
• Place on cookie sheet and bake at 350 degrees for about 8 minutes.
• Do not let cookies brown.
• Mix all frosting ingredients together until smooth.
• Frost cookies and decorate.

Steps:

• In a large bowl, cream together the shortening and white sugar until smooth. Beat in the eggs one at a time, then stir in the milk and 1 teaspoon vanilla. Combine the flour, baking powder, and salt; stir into the creamed mixture. Cover dough, and chill for at least one hour.
• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease cookie sheets, or line with parchment paper. On a lightly floured surface, roll out the dough to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
• Bake for 6 to 8 minutes in the preheated oven. Remove cookies from baking sheets to cool on wire racks. Cool completely before frosting.
• In a small bowl, beat the butter, 1 teaspoon vanilla and confectioners' sugar until smooth. Mix in the milk one tablespoon at a time until a good spreading consistency is reached. Stir in food coloring to desired shade. Decorate cooled cookies, and set on waxed paper to harden.

Steps:

• In a medium bowl, cream together the butter and sugar. Stir in the egg and.
• sour cream. Stir in the baking soda and salt.
• Gradually add the flour until.
• the dough becomes difficult to stir. Turn the dough out onto a floured.
• surface and knead until dough is no longer sticky.
• Roll the dough one-fourth.
• to one-half thickness. Cut into desired shapes. Place cookies 1 and a half.
• inches apart on ungreased cookie sheet. Bake 8-10 minutes at 350 F degrees.
• Cookies should be lightly browned at the edges. Remove from cookie sheets to.
• wire racks.

Steps:

• In a mixing bowl, cream sugar and butter until fluffy.
• Add oil, vanilla and eggs.
• Mix well.
• Stir in dry ingredients; mix well.
• Cover and chill for at least 2 hours.
• Preheat oven to 375.
• Roll out dough on a lightly floured surface to about 1/4 inch thickness.
• Cut out dough with cookie cutters and place on an ungreased cookie sheet.
• Bake 5-8 minutes or until lightly browned.
• Cool on wire racks.
• Decorate with frosting or sprinkles of your choice.

Steps:

• Sift together flour, baking soda, and salt in bowl and set aside.
• Cream butter sugar, egg and vanilla. Beat 2 minutes.
• Add sour cream and beat well.
• Add dry ingredient mix (flour, baking soda, and salt) and blend well.
• Roll on floured board to desired thickness. (1/4 inch thick will create thick cookies that will stay moist for up to two weeks).
• Cut into desired shapes with cookie cutters.
• Bake on greased cookie sheet at 325°F for 12 minutes.
• Allow cookies to cool completely before decorating.
• Pour bag of confectioner sugar into bowl.
• Whisk the 1 stick butter (melted), 1 tbsp almond extract, and 1/2 can evaporated milk in separate bowl until well mixed.
• Slowly blend into the powered sugar a bit at a time until the icing is a good consistency for decorating. Will not take the entire mixture.
• Pour icing into smaller bowls and use food coloring to make icing into different colors.
• Decorate with icing as desired.
• Use remaining butter, almond, evap.milk mixture to freshen up the icing as it hardens over time. Re-heat the mixture in the microwave before adding to the icing. Add to the icing a few drops at a time until the icing becomes spreadable again. You may have to add more food coloring to freshen up the color.
• Use sprinkles, candy, and a lot of imagination to decorate cookies.
• Lay decorated cookies on wax paper to dry, it will take icing about 2 hours to firm onto cookie but once dry you can store them in an airtight container.