Friday, March 19, 2010

Ice cream anyone.....

Soft Sugar Cookies
  • 1 cup sour cream
  • 2 cups white sugar
  • 1 cup butter
  • 4 eggs
  • 1 tsp vanilla or almond extract
  • 6 cups flour
  • 3 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
Preheat oven to 350. Combine sour cream, sugar, butter, eggs, and vanilla. Mix well. Add dry ingredients until everything is mixed together. Let the dough chill in fridge for 20 minutes or until firm. Roll it out and use cookie cutters or whatever you want. Bake until LIGHT golden brown-no more than 10 minutes. When you take them out they will seem underdone but aren't. Let them cool on the pan and they will be perfect and moist. It you like them harder and more crunchy just bake them a little longer.This recipe make A LOT of cookies so divide it in half if you do not wish to bake cookies all day!

Frosting:
  • 3 1/2 - 4 cups confectioners' sugar (depending on how sweet you want it)
  • 1/2 cup shortening
  • 5-8 Tbsp (or more) evaporated milk (or regular milk), until you reach the desired consistency
  • 1 tsp vanilla extract
  • red food coloring (optional)
In a large bowl, cream together the confectioners' sugar and shortening until smooth. Gradually mix in the evaporated milk and vanilla with an electric mixer until smooth and stiff, about 5 minutes. Color with food coloring, if desired.
 
NOTES: I also used sprinkles and for the cone part I dipped the baked and cooled cookie in coating chocolate which I melted in the microwave. For about a cup of chocolate I used 2 tablespoons of shortening to thin it out so that it would not be too thick. I did not want to loose the detail of the criss-cross cookie cutter by coating it with tooooo much chocolate. 

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