Plain Iced Cookies

DSC_0086 DSC_0084This is another great recipe from my aunt Carol.  She was always ready for the crowd of extra kids when we visited and made lots of wonderful treats.  This recipe was her grandmothers according to the recipe card I received from my Mom.  The addition of sour cream help the cookies stay soft inside and imparts a tangy sour notes to the other wise sweet treat.  My boys have grown up making these every holiday. They still request we have a cookie day planned for them to help bake and decorate them.



2 cups sugar

  • 1 cup butter or shorting at room temp.
  • 1 teaspoon vanilla
  • 1 cup sour cream
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 5 cups all-purpose flour


Pre-heat oven to 400°.  Prepare baking sheets with silpats or parchment paper.  In the bowl cream together the butter, vanilla and  sour cream.  Add the eggs one at a time mixing after each. in a separate bowl mix the flour, salt, baking powder and baking soda together and the add to the butter mixture.  Mix by pulsing at first the on low-speed until well blended.  Wrap the dough in four different plastic wrap bundles and chill for 4 hours or over night.

Generously flour the counter and dough then  roll out to about 1/8 inch thick cut with cookie cutters of your choice.  Place on a prepared cookie sheet when the sheet is full bake for 8 to 10 minutes.  Let the hot cookie cool  on the sheet before placing them on  a cooling rack.  Decorate with icing you can either use the ready-made or I like a simple 1 cup powder sugar to 2 to 4 Tablespoons of hot water and food coloring if you like colored.  Mix well and spread icing with an off set spatula or piping bag.  Sprinkles and candy optional.

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