Archive for the ‘Cookies’ Category

Sour Cream Sugar Cookies

11 January, 2008

 The perfect cookie for cutouts. Since I found this recipe, in the “Cookie Cookbook” it’s the only one I use for Christmas cookies. DD thinks they are just MARVOLUS!

Sour Cream Sugar Cookies

1/2 cup sour cream
1 tsp. baking soda
1 cup butter, — softened
1 1/2 cups sugar
1 egg
1 tbs. vanilla
1/2 tsp. salt
3 1/2 – 4 cups flour
1/2 tsp. baking powder

Stir baking soda into sour cream and set aside.
Cream together butter and sugar.

Add egg, vanilla, and salt.

Add sour cream mixture.

Add flour and baking powder.

Use enough flour so dough will be able to be rolled.

Chill for at least an hour before working.

Roll dough until about 1/4-inch thick, then cut out with cookie cutters.

Bake at 375º F. until golden brown, approximately 10 minutes.

Time may be more or less depending on the size of your cookies and your oven.


Gumdrop Cookies

11 January, 2008

This is one of Beth’s recipes I don’t know where she got it but we always had these at Christmas

1 c butter

1 c sugar

1/2 c brown sugar

1 lg egg

1ts vanilla extract

2 c flour

1/2 ts baking powder

1/2 ts salt

3/4 c oatmeal

1 c gumdrops; chopped

1. Mix all ingredients together in order given.

2. Drop by rounded teaspoonfuls onto ungreased cookie sheet.

3. Bake at 350F for 10-12 minutes.

Gg is for Giant Gingerbread Kids

11 January, 2008

DD and my mom use to always make gingerbread men at Christmas when she was little, so from her kids cookbook Alpha-Bakery pg 17

½ cup sugar

½ cup shortening

½ cup dark molasses

¼ cup water

¾ teaspoons salt

¾ teaspoons ground ginger

½ teaspoon baking soda

¼ teaspoon ground allspice

2 ½ cups Gold Medal all-purpose flour

Raisins or currants


Beat sugar, shortening, molasses and water in a large bowl on low speed until blended. Beat on medium speed 1 minute. Stir in remaining ingredients except raisins.

Cover and refrigerate until chilled, 1-2 hours.

Heat oven to 375

Sprinkle a clothe-covered surface lightly with flour; turn dough onto surface. Roll dough with a rolling pin until ¼ inch thick. Cut with a gingerbread kid cutter. Lift cookies carefully with a large spatula onto an ungreased cookie sheet.

Decorate with raisins.

Bake until set, 8-10 minutes. Let cookies cool 3 minutes, then carefully remove form cookie sheet with a spatula. Cool on wire rack; decorate with frosting if you wish.