Best Great Aunt Audritas Sour Cream Cookies Sugar Cookie Cut Outs Recipes

SOUR CREAM CUT-OUT COOKIES

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.

GREAT AUNT AUDRITA'S SOUR CREAM COOKIES (SUGAR COOKIE CUT-OUTS)

Steps:

• Preheat oven to 350°F.
• In a large mixing bowl, cream together sugar, shortening, sour cream and eggs.
• Then stir into mixture the baking soda, nutmeg, vanilla, salt and cream of tartar. Do not add flour just yet.
• Chill mixture 1-24 hours.
• Gradually add flour to chilled mixture until dough is stiff enough to roll for cut-out cookies.
• On a generously floured work surface, roll out dough a little at a time with a rolling pin dusted with flour until 1/2-inch thick.
• Use flour-dipped cookie cutters to cut into desired shapes. Place cut-outs onto a lightly greased cookie sheet, making sure to space cookies two inches apart.
• Bake for 10-12 minutes or until tops of cookies are no longer shiny, and bottoms are lightly browned.
• Cool on a wire rack.
• Decorate with icing of your choice (optional) and store in an air-tight container.

SUGAR COOKIE CUTOUTS

Steps:

• Sift flour, baking powder, and salt into a bowl.
• Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy. Mix in eggs and vanilla. Reduce speed to low. Gradually mix in flour mixture. Divide dough in half; flatten each half into a disk. Wrap each in plastic. Refrigerate until firm, at least 1 hour or overnight.
• Preheat oven to 325 degrees with racks in upper and lower thirds. Let one disk of dough stand at room temperature just until soft enough to roll, about 10 minutes. Roll out dough between two pieces of plastic wrap to 1/4 inch thick. Remove top layer of plastic wrap. Cut out cookies with a 4-inch one-piece-shaped cookie cutter. To make an ornament, cut out a hole from the center of the neck about 1/4-inch from the edge using a straw. Transfer cookie dough on plastic wrap to a baking sheet. Transfer baking sheet to freezer, freeze until very firm, about 15 minutes. Remove baking sheet from freezer and transfer shapes to baking sheets lined with nonstick baking mats. Roll out scraps, and repeat. Repeat with remaining disk of dough.
• Bake, switching positions of sheets and rotating halfway through, until edges turn golden, 15 to 18 minutes. Let cool on sheets on wire racks.

SUGAR COOKIE CUT-OUTS

Steps:

• Preheat oven to 400°F.
• In a large bowl, cream butter and sugar with an electric mixer.
• Beat in the egg and vanilla.
• In another bowl, mix together the flour and baking powder.
• Add the flour/baking powder mixture one cup at a time, mixing after each addition. (The dough will be very stiff; blend the last flour in by hand.).
• Do NOT chill the dough.
• Divide dough into 2 balls.
• On a floured surface, roll each ball into a circle approximately 12 inches in diameter and 1/8 inch thick.
• Cut cookies into desired shapes, dipping cookie cutters in flour before each use.
• Decorate with gel and crystal sprinkle decorations, if desired.
• Bake on ungreased baking sheet on middle rack of oven for 6 to 10 minutes, or until cookies are lightly browned.
• Cool 2 to 3 minutes before removing and cooling on a baking grid/cooling rack.
• You can sprinkle cocoa powder on the cookies if desired (looks good if you're making reindeer shaped cookies).
• Cookies may be frozen in a tightly sealed container for up to 2 months.

SOUR-CREAM SUGAR COOKIE CUT-OUTS

Steps:

• NOTE: Ingredients and Directions for Glazing Icing is at bottom of Directions.
• Beat butter and shortening about 30 seconds or until softened.
• Add sugar, egg, sour cream, baking powder, lemon oil and half of the flour.
• Beat until thoroughly combined, scraping side of bowl. Beat or stir in the remaining flour.
• Divide dough in half. Cover and chill for 2 to 3 hours or until easy to handle.
• Roll dough on lightly floured surface to 1/8 inch thick. Cut with desired cookie cutter, dipped in flour to prevent sticking. Place on parchment-lined baking sheet.
• Bake at 375 degrees for 5 to 6 minutes or until edges are firm and very lightly browned. Slide parchment paper with cookies attached onto counter top to cool for 5 minutes. Remove to wire rack to cool completely.
• GLAZING ICING:.
• If you choose to decorate your cut-outs with coloured icing, blend 1 cup sugar and 1/2 cup water in small saucepan. Boil until 1st indication of threads appear (230 degrees). Remove from heat; stir in 1/4 cup powdered sugar. If icing becomes sugary while using, reheat slightly with several drops of water.

SOUR CREAM CUT OUT COOKIES

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.

CUTOUT SUGAR COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add egg and extracts. Combine the flour, baking soda and cream of tartar; gradually add to creamed mixture and mix well. Cover and chill for 2-3 hours or until easy to handle. , On a floured surface, roll out dough to 1/4-in. thickness. Cut into desired shapes. Place 1 in. apart on greased baking sheets. Bake at 375° for 6-8 minutes or until the edges begin to brown. Remove to wire racks to cool completely. , For icing, cream the butter and shortening in a bowl. Add vanilla and salt. Gradually add the sugar, 1 cup at a time, beating well after each addition. Add milk; beat until light and fluffy. Tint icing with desired colors of food coloring; decorate the cookies.

PAIGE'S SOUR CREAM CUT OUT COOKIES

Steps:

• Cream together sugar and butter.
• Add the eggs one at a time and mix well.
• Then add sour cream and vanilla and mix well.
• Sift the dry ingredients together and add to wet ingredients a little at a time.
• Chill in refrigerator till firm or even overnight.
• Preheat oven to 400°.
• Roll the dough 1/4-1/2-inch thickness and cut out into desired shape.
• Bake for 5-7 minutes or until lightly pale golden--not brown.
• Allow to cool completely on wire rack before frosting.