So many cookies. So many. Who needs this many cookies?
That’s what I think every year as I measure, mix, roll out, bake, and decorate the dozens (dozens!) of sour cream cookies that my family members start bugging me to make around December first. They know I need prodding since I’m more of a cranberry bread kind of gal. I have a hard time understanding the cookie hysteria that ensues around here every December. But ensue, it does. And so, because I love them all dearly, I bake Christmas cookies.
The one I make is a dense, sturdy version that frosts without crumbling the way many other types of sugar cookies seem to. This fact was well tested after we became parents and I lost the I’ll frost, you sprinkle battle to two little elves who were not the least bit interested in doing any sprinkling if there was a possibility that they could be in charge of things like waving knives covered in butter cream frosting around instead. Those elves helped me for years and then they grew up. Elves and children do that. And then, it’s back to actually finishing tasks like baking without also having to bathe the elves and scrub dried frosting off your walls.
Today was the first time since before we became parents 24 years ago that I baked and decorated cookies without the help of one or both elves. That is, unless you count the early Christmas present from my elves of a lovely new rolling pin to replace the one I dropped and broke last year.
Here’s the recipe…
Sour Cream Cookies
(Preheat oven to 350 degrees)
Mix until smooth:
2 c. white sugar
1 c. butter, softened
1 c. sour cream with 1 tsp baking soda whisked in
Add:
2 well beaten large eggs
2 tsp. vanilla
5-6 c. white flour (use electric mixer for 4 cups of flour and then transfer to a floured surface and knead in 2 remaining cups to make a stiff dough)
Chill dough for 30 minutes. Roll out and bake for 12 minutes. Makes 11-12 dozen small cut out cookies.
Frosting
Beat together in small mixing bowl:
1/2 c butter
1/2 tsp vanilla
1 tsp of milk
1-2 c powdered sugar (to desired consistency)
dash of salt
Frost cooled cookies or use sugar or sprinkles to decorate.
Happy Baking!
The Loon Whisperer 