Recipe for sour cream cookies
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These thick, soft, sweet cookies are the perfect canvas for baking holidays. Traditionally paired with super sweet American buttercream sugar effusion -This recipe follows a different approach with a balanced cream cheese sugar effusion, which fits the hint of sour cream taste that comes through the cookies. The touch of almond extract in the cookie brings a delicious nut and not only makes these cookies beautiful, but also delicious and addicted!
These cookies are a great freezing -friendly option. Due to the amount of fat in the biscuit, which is given by butter and sour cream, they hold well. So you keep your shape almost perfectly. Try this recipe for baking holidays as an alternative to traditional sugar skills. You can cut out stars, Christmas trees, holiday sweaters or simple circles and then decorate how you want to use a glaze flood or colored, fluffy icing and funny holiday sprinkles.
Tips for success
A great obligation to success in this recipe is to relax the full recommended two hours. While you may be trying to cut corners to save time, this leads to a chaos. The fat in this dough takes time to reappear after the mixture, and the only way to do this is to let it cool.
Also remember that Simplicity is best when choosing a biscuit cutter! While you may be tried to select the cutter with many small edges or a more complicated design, avoid it for the best results. These cookies open in the oven and lose a little definition. Remember to keep these cookies soft, make sure that you cannot be overlooked!
Freeze
To freeze the recipe for cutting out the shapes and freeze the shapes on a baking sheet lined with parchment paper in a straight layer that is separated by parchment paper. As soon as you are finished, wrap the entire baking sheet firmly with plastic film and store in the freezer for up to 3 months. Take out the biscuits and place on a parchment lined with the parchment and bake as far as I need. This means that you have prepared cookie dough shapes at any time! You could double this recipe and freeze half to save yourself the problems later.
Cooking mode
(Keep your screen awake)
For the cookies
1 cup unsalted butterAt room temperature
2 Cup granulated sugar
1 large egg
1 teaspoon Vanilla extract
1 teaspoon Almond extract
5 Cup All -purpose flour
2 teaspoon baking powder
1 teaspoon baking powder
1 teaspoon Salt
3/4 cup sour cream
Scattered for decoration
For the cream cheese sugar effusion
1/2 cup Unsaltente butter at room temperature
8 Ounce Cream cheeseAt room temperature
3 Cup Sweetware, sifted
1 teaspoon Vanilla extract
1/2 teaspoon Salt
Collect the ingredients.
Cream the butter and sugar together for about 2 minutes in a blender with the paddle attachment or with a handheld mixer until they are light and creamy.
Add the egg, vanilla extract and almond extract and mix it again until you are fully incorporated, about 45 seconds.
Add flour, baking powder, baking powder and salt and mix at low speed until no more flour stains remain and all ingredients are installed. Add the sour cream and mix it again until you are fully incorporated.
Place the dough on a large sheet of plastic film and are a few centimeters thick in a window. Wrap tight and cool the dough for at least two hours.
Fetch
Collect the ingredients.
Make the dough that cools down the icing by reducing the butter and cream cheese together with a handheld mixer in a large bowl until they are smooth and scrape off the sides of the bowl as required.
Slowly add the sugar of the confectioners, about 1/2 cup at the same time and mix after each encore until they are completely installed and smooth.
Add the vanilla and salt and mix for about 2 minutes for the last time until it is very light and fluffy. Cover with plastic film and set aside in a cool, dry place until you can be used.
Bake and decorate the cookies
If you are ready to bake, heat the oven to 350 F and run out two baking sheets with parchment paper.
Roll the dough on a slightly floured surface to about 1/4 inches thick. Cut out the desired shapes with Mehler and then put on the prepared baking sheets.
Bake for 10-12 minutes or blown up slightly, but not yet golden brown.
Let the cookies cool down on the baking sheets for 10 minutes and then transfer to a cooling shelf to cool them completely.
Cooled completely, frost and at the top with sprinkles, if desired.
How to store
Charge finished cookies in an airtight container at room temperature for up to 5 days. Make the cookies the day before decoration and store it in an airtight container and decorate it on the day of your event to save the time on the day!
| Nutritional information (by portion) | |
|---|---|
| 8797 | Calories |
| 399g | Fat |
| 1.231g | Carbohydrates |
| 92g | protein |
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| Nutritional information | |
|---|---|
| Amount per serving | |
| Calories | 8797 |
| % Daily value* | |
| 399g | 511% |
| Saturated fat 238g | 1.189% |
| 1249 mg | 416% |
| 6304 mg | 274% |
| 1231g | 448% |
| Dietary fiber 17G | 60% |
| Total sugar 740g | |
| 92g | |
| Vitamin C 2mg | 8% |
| Calcium 1149 mg | 88% |
| Iron 32mg | 176% |
| Potassium 1371mg | 29% |
| *The % Daily Value (DV) tells you how much a nutrient in a food service contributes to a daily diet. 2,000 calories a day are used for general nutritional advice. | |
(Nutritional information is calculated with an ingredient database and should be considered an estimate.)
