Valentine Sugar Cookies
1/2 cup butter, softened
1 cup granulated sugar
1/2 cup sour cream
2 eggs
1/2 teaspoon vanilla
3 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Frosting, sprinkles, colored sugar, decorations
Beat together butter and sugar. Add sour cream, eggs, and vanilla; beat well. Stir in flour, baking powder, baking soda, and salt. Mix well. Cover and refrigerate at least one hour.
Pre-heat oven to 350 degrees F
Roll dough out on a lightly floured surface to 1/4 inch thickness. Dip cookie cutters in flour then cut dough into desired shapes. Place cookies 1-inch apart on un-greased cookie sheet. Bake for 8-10 minutes (cookie will be a very light tan on bottom – tops will still be pale). Remove to wire cooling rack. Frost when cooled.
Notes – Tips:
Nutrition analysis was calculated assuming recipe makes 2 dozen cookies. Frosting is not included in analysis.
Butter Cream Frosting
1 cup butter, room temperature
5 cups powdered sugar
1/4 teaspoon salt
1 teaspoon vanilla or almond extract
4-6 tablespoons cream or milk
gel or paste food coloring (optional)
Beat together butter, sugar, salt, vanilla and 1/4 cup cream or milk. Add additional cream, 1-2 teaspoons at a time and continue to beat until frosting is smooth, creamy and is desired spreading consistency. Beat in food color, one drop at a time, as desired.
Color Flow Icing (for a smooth shiny cookie)
1 pound (4 cups) powdered sugar, sifted
2 tablespoons color flow icing mix
1/4 cup, plus 1 teaspoon water
Food color paste or gels
Combine all ingredients in grease free bowl. Using grease free beaters and on low speed beat for 8 minutes. Stir in desired color. When not in use, cover icing with a damp cloth to prevent drying and crusting of surface.
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