- 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
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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