Sour Cream Sugar Cookies
Makes 2-3 dozen
2-1/4 cups all-purpose flour
1 cup unsalted butter, in chunks
3/4 cup sugar
1/4 teaspoon salt
1/2 teaspoon Clabber Girl Baking Powder
1 teaspoon pure vanilla extract
1 cup sour cream
Sugar or sprinkles, for garnish
In a food processor, add the flour with the butter. Pulse to break in the butter. Add in the sugar, salt, Clabber Girl Baking
Powder and vanilla and blend to combine.
Add in the sour cream and blend to make into a dough - about 1-2 minutes.
Remove from the processor, wrap well and chill two hours.
Preheat oven to 350 degrees F.
Roll out the dough on a well-floured board to a thickness of 1/4 (or less)inch.
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 Chanukah)Place on baking sheet and bake 13-17 minutes, at 350 degrees F until nicely browned around the edges.
Cool on a baking rack.
Recipe by: Marcy Goldman - Marcy's Kosher Cuisine
Mellow, sugar cookies - delicate and light. A pleasure to roll out. They 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.