Sour Cream Sugar Cookies
Makes 2-3 dozen
2 1/4 c. all-purpose flour
1 c. butter (unsalted and in chunks)
3/4 c. sugar
1/4 tsp. salt
1/2 tsp. Clabber Girl Baking Powder
1 tsp. pure vanilla extract
1 c. sour cream
Sugar or sprinkles (for garnish)
In a food processor, add the flour with the butter. Pulse to break in the butter. Add sugar, salt, Clabber Girl Baking Powder, vanilla, and blend to combine.
Add in the sour cream and blend to make into dough - about 1 to 2 minutes.
Remove from the processor, divide in half, wrap well, and chill for 2 hours.
Preheat oven to 350 degrees F.
Working quickly, roll out the dough on a well-floured board to a thickness of 1/4-inch (or less). Cut into shapes. If desired, brush with beaten egg white and sprinkle on sugar or sprinkles (multi colored or yellow and blue ones only, for Hanukkah).
Place on baking sheet and bake 13 to 17 minutes until nicely browned around the edges.
Cool on a baking rack.
Mellow, sugar cookies - delicate and light. A pleasure to roll out and these cookies bake up crisp as sugar cookies (if you roll them thin) and taste like a cross between shortbread and pastry. Use dreidel and menorah cookie cutter shapes if making these for kids. Sprinkles can be added on top before baking.