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Categories:
flour butter baking soda sugar sour cream salt egg vanilla powdered sugar butter almond milk food coloring sprinkles
Viewed: 33 - Published at: 6 years agoIngredients
- 3 1/2 cups flour
- 1/2 cup butter
- 1 teaspoon baking soda
- 1 cup sugar
- 1/2 cup sour cream
- 1/2 teaspoon salt
- 1 egg
- 1 teaspoon vanilla extract
- 1 (16 ounce) bag powdered sugar (equivalent of 2 boxes)
- 1/2 cup butter (do not use margarine)
- 1 tablespoon almond extract
- 0.5 (12 ounce) can evaporated milk
- food coloring
- candy sprinkles
Method
- Sift together flour, baking soda, and salt in bowl and set aside.
- Cream butter sugar, egg and vanilla. Beat 2 minutes.
- Add sour cream and beat well.
- Add dry ingredient mix (flour, baking soda, and salt) and blend well.
- Roll on floured board to desired thickness. (1/4 inch thick will create thick cookies that will stay moist for up to two weeks).
- Cut into desired shapes with cookie cutters.
- Bake on greased cookie sheet at 325°F for 12 minutes.
- Allow cookies to cool completely before decorating.
- Pour bag of confectioner sugar into bowl.
- Whisk the 1 stick butter (melted), 1 tbsp almond extract, and 1/2 can evaporated milk in separate bowl until well mixed.
- Slowly blend into the powered sugar a bit at a time until the icing is a good consistency for decorating. Will not take the entire mixture.
- Pour icing into smaller bowls and use food coloring to make icing into different colors.
- Decorate with icing as desired.
- Use remaining butter, almond, evap.milk mixture to freshen up the icing as it hardens over time. Re-heat the mixture in the microwave before adding to the icing. Add to the icing a few drops at a time until the icing becomes spreadable again. You may have to add more food coloring to freshen up the color.
- Use sprinkles, candy, and a lot of imagination to decorate cookies.
- Lay decorated cookies on wax paper to dry, it will take icing about 2 hours to firm onto cookie but once dry you can store them in an airtight container.