Thursday, December 9, 2010
Cookie Recipe #341 - Sour Cream Snowflakes
We don't get snow here in this part of California where I live, but today, in my kitchen, there were snowflakes...and they were filled with a mound of preserves...and you can eat them...I love Christmas cookies!
Ingredients: 1/2 cup butter, softened, 1/3 cup shortening, 1 cup granulated sugar, 3/4 teaspoon baking powder, 1/4 teaspoon baking soda, 1/3 cup dairy sour cream, 1 egg, 1 teaspoon vanilla, 2 1/2 cups all-purpose flour, 1/3 cup raspberry preserves (or strawberry or apricot), sifted powdered sugar.
Instructions: In a large mixing bowl, beat butter and shortening for 30 seconds. Add granulated sugar, baking powder, and baking soda; beat until combined. Mix in sour cream, egg, and vanilla until combined. Beat in flour; mix thoroughly. Divide dough in half, cover and chill for 1-2 hours or until easy to handle.
Preheat oven to 375 degrees. On a lightly floured surface, roll half of the dough until 1/8 inch thick. Using a floured 2 1/2-inch star-shape cookie cutter, cut out dough. Cut a small star shape (or circle) from the center of half of the stars. Place cookies 1 inch apart on ungreased baking sheets.
Bake in preheated 375 degree oven for 7-8 minutes or until edges are firm and bottoms are very lightly browned. Transfer cookies to wire racks to cool completely.
Spread the center of the plain star cookies with about 1/4 teaspoon of preserves. Top with cutout star cookies, flat sides down, offsetting the points of the top and bottom cookies to look like a snowflake. Sprinkle cookies with powdered sugar.
Makes about 4 dozen cookies.
"Better Homes and Gardens Biggest Book of Cookies", Meredith Corporation, Des Moines, IA, 2003.