Got a bit of time on your hands? And a little holiday cheer in your heart? Then you should make these sugar cookies with your child/children/spouse/self.
Because they are YUM. I got the recipe from my practically perfect in every way (baking included) sister-in-law, Maria, who got it from our fabulous aunt, Laurie, who must have gotten it from the ultimate goody guru. I think the secret is the sour cream.
Soft Sugar Cookies
1 cup butter
2 cups sugar
2 eggs
2 cups sour cream
1 tsp. salt
2 tsp. baking soda
6 1/2 cups flour
2 tsp. almond flavoring
1 tsp. vanilla
Maria's directions:
Cream together the butter, sugar and eggs.
Add sour cream, flour, soda, salt and flavorings.
The dough is fairly sticky, so you will need to use a fair amount of flour when rolling the cookies out. (I like to put it in the fridge for a few hours to help it firm up).
Cut out shapes and bake on a cookie sheet at 350 degrees for about 7 minutes. (I never set the timer when I bake, I just watch the cookies. Someone taught me once that the cookies are done when the tops are no longer "shiny" and there are small air bubbles on top.)
Frost with your favorite butter cream frosting. (I also add a little almond flavoring to my frosting--maybe 1/4 - 1/2 teaspoon or something).
My directions
Do all the above (letting your daughter roll out the dough. Daughters love to roll out dough). But when you forget to "just watch the cookies" and you burn one batch (me=not practically perfect in every way), then you should designate that dozen for experimental frosting by your four year old.
And, in general, you should have fun making these cookies. And you should not mind the flour and frosting EVERYWHERE. Because isn't it fun to hear your child direct, "Now, one tea-scoop of salt!," after scrutinizing tsp for a few seconds? Isn't that worth a flour/frosting covered kitchen? Sometimes it really is!
And...sometimes it's really not! And on those days, when you don't have a bit of time on your hands (but you do have a little holiday cheer in your heart!), then you should buy Halloween Oreos. Because they are orange and black. And they have ghosts and bats and cats and witches imprinted on them. And doesn't that make them the perfect Halloween cookie?? October is the only time we buy Oreos.
Whatever cookies you choose, my friends, here's to a happy, tasty, Halloween!!!
Oooh, a post from Lori!
ReplyDeleteSo, are these soft like the grocery stores giant frosted cookies in the plastic containers? (You know the ones I'm talking about that change colors according to the season/holiday.) I LOVE those!
oh, lori - i love you!
ReplyDeletethanks for sharing your sugar cookie recipe with us. if we weren't MOVING this very day, I might make them. Perhaps we'll hold off 'til Christmas...
and i completely agree about ignoring the abundant flour - in order to bake with Henry, I can't even really think of it as "baking" - I just have to think of it as time with him. all the spilled ingredients and the messy kitchen are just part of his fun, part of the joy of his ever-widening world. when i can look at it that way -- i really love it!
Stefani, I know the ones you are talking about and they are straight from Satan himself! I could eat three of those babies at a time :)
ReplyDeleteLori, sour cream makes everything delicious--from sauces, to cakes and cookies--so I'm sure to love this recipe. Thanks for sharing your long time family baking secrets with us.
Em, you're MOVING T-O-D-A-Y?! Where? Are you guys still moving to an apartment before you move into a house in OR? I'm so behind. Can I get an email from you (when you have some spare time! haha)
I have you in my heart today b/c moving is yucky.
I"ll have to try this recipe! Yumm..
ReplyDeleteAnd Lori... Halloween oreos ALWAYS remind me of you :)
I actually have dough sitting on my counter right now waiting to get warm enough to actually do something with. It should be a mess/fun filled day!
ReplyDeleteI've been looking for a good sugar cookie recipe. Perfect! Thanks for sharing!
ReplyDeleteSour cream sugar cookies are the BEST, and Oreos know no season.
ReplyDeleteAlso, I make a few batches of the cookie dough, roll them into logs, wrap them in plastic wrap and throw them in the freezer. That way, I can pull out the dough anytime we want a sweet treat! Plus, we only cook as many as we need so the extras don't "mysteriously" disappear when the kids go to bed.
ReplyDeleteStefani - yes, these are soft like the grocery store ones (yum!)
ReplyDeleteJonesy - love your freezing suggestion! I also like to freeze the cookies after we've cut and baked them...then we can pull them out for the frosting experience another day. Breaks up what can be a really long process into managable bites.