Best Sour Cream Cookies W Burnt Butter Icing Recipes

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BUTTERSCOTCH COOKIES WITH BURNT BUTTER ICING



Butterscotch Cookies With Burnt Butter Icing image

My grandmother ALWAYS had these cookies waiting when we came to visit. One bite and I am back in her kitchen. The icing is great on other things too...brownies, cake, graham crackers... it all tastes great!

Provided by mainecooncat

Categories     Drop Cookies

Time 40m

Yield 60 cookies

Number Of Ingredients 14

1/2 cup butter
1 1/2 cups packed brown sugar
2 large eggs
2 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon baking soda
1 cup sour cream
1 teaspoon vanilla
2/3 cup walnuts, chopped
4 tablespoons butter
1 cup confectioners' sugar, sifted
1/2 teaspoon vanilla
1 -2 tablespoon hot water

Steps:

  • Cookies.
  • Cream butter.
  • Add sugar and eggs, cream together.
  • Sift flour, baking powder, baking soda, and salt together.
  • Add to sugar mixture with sour cream and vanilla.
  • Blend in nuts.
  • Chill until firm enough to drop onto cookie sheet.
  • Bake 10-15 minutes at 400°.
  • When cool, ice with.
  • Burnt Butter Icing.
  • Melt butter until golden brown.
  • Blend in confedtioner's sugar and vanilla.
  • Stir in 1-2 T hot water until icing spreads smoothly.
  • This amount of icing is enough to frost about 30 cookies.

SOUR CREAM DROPS



Sour Cream Drops image

MY MOTHER is an excellent baker, and this is her recipe. Whether Mom makes these cookies or I do, they always disappear quickly. Friends rave about them and often ask me to bring them to get-togethers. My young children enjoy all kinds of cookies, but these are their favorites. -Tracy Betzler, Reston, Virginia

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 2-1/2 dozen.

Number Of Ingredients 14

1/4 cup shortening
3/4 cup sugar
1 large egg, room temperature
1/2 cup sour cream
1/2 teaspoon vanilla extract
1-1/3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
FROSTING:
2 tablespoons butter
1/2 cup confectioners' sugar
1/4 teaspoon vanilla extract
3 to 4 teaspoons hot water

Steps:

  • In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in the egg, sour cream and vanilla. Combine the flour, baking soda, baking powder and salt; add to the creamed mixture and mix well. Chill for at least 1 hour. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 425° for 7-8 minutes or until lightly browned. Remove to wire racks to cool. , For frosting, melt butter in a saucepan until golden brown; stir in confectioners' sugar, vanilla and enough water to reach a spreading consistency. Frost cooled cookies.

Nutrition Facts : Calories 80 calories, Fat 3g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 44mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

SOUR CREAM CUT-OUT COOKIES WITH CREAM CHEESE ICING



Sour Cream Cut-Out Cookies With Cream Cheese Icing image

There are several sour cream cookies posted on Zaar, but none like my recipe. A friend gave this to me years ago. The cookies are tender and delicious. Especially with cream cheese icing.

Provided by Marianne5

Categories     Dessert

Time 25m

Yield 22-36 cookies, 22-36 serving(s)

Number Of Ingredients 14

1 cup butter (no substitutions)
1 1/2 cups sugar
2 egg yolks
1 teaspoon vanilla
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 cup sour cream (at room temperature)
5 cups flour
1/2 cup butter (no substitutions)
8 ounces cream cheese (at room temperature)
1 teaspoon vanilla
1 lb powdered sugar
milk, to thin if needed

Steps:

  • For Cookies:.
  • Mix butter, sugar, egg yolks, vanilla, and sour cream together. Add dry ingredients to mixture. Wrap in wax paper and refrigerate overnight. Roll out on a lightly floured surface or pastry cloth. Cut into 1/8th to 1/4th inch thickness using your favorite cookie cutters. Bake at 350°F for approximately 10 minutes or until the bottom is lightly browned. May need more time if on the thicker side. Cool on wire rack. Store in airtight container in the refrigerator until ready to apply icing.
  • For icing:.
  • Cream butter, cream cheese, and vanilla together. Gradually add powder sugar until blended. Thin with milk to desired consistency. If adding coloring paste, you may not need milk to thin.
  • After icing cookies, lay flat in the fridge until set. Then store in a airtight container with a small square of wax paper between cookies. Store in fridge until ready to serve.

Nutrition Facts : Calories 408.5, Fat 18.8, SaturatedFat 11.3, Cholesterol 65.2, Sodium 254, Carbohydrate 56.8, Fiber 0.8, Sugar 34.6, Protein 4.1

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