Sour Cream Sugar Cut Out Cookies
1 cup butter
1 cup sugar
1 egg
1 cup sour cream
1 1/2 teaspoon vanilla
4 cups flour
1 1/2 teaspoon baking soda
1/4 teaspoon salt
In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, sour cream, and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.
On a lightly floured surface, roll dough to 1/4 inch thickness. Cut with a floured 3 inch cookie cutter.
Place 1 inch apart on baking sheets lightly coated with cooking spray or parchment paper. Bake at 350 degree's for 8-10 minutes or until set. Cool for 1 minute before removing to wire rack to cool completely.
Frost and decorate.
Butter Frosting
1/3 cup butter softened
4 1/2 cups confectioner's sugar
1/4 cup milk
1 1/2 teaspoons vanilla extract
Beat the butter until fluffy. Gradually add 2 cups of the sugar. Beat well. Slowly beat in the milk, vanilla and remaining sugar. Beat well. Frost and eat.
Sour Cream Pound Cake
1 cup butter softened
6 eggs
2 teaspoons vanilla
3 cups flour
3 cups sugar (I use almost full amount for these)
1/4 Tablespoon baking soda
1 cup sour cream
Cream butter and sugar. Add eggs one at a time. Mix soda and vanilla with sour cream. Add alternately with the flour mixture to cream mixture. Mix well. Pour into greased and floured bread pans. Bake at 325 degree's for one hour.
This pound cake recipe is the same ingredients as the cut out cookies above. You can also frost and decorate the pound cake as you eat it. We do.
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