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Cortney's Sour Cream Cut-Outs


For the cookie dough:

· 1 cup butter, room temperature

· 2 cups sugar

· 3 eggs

· 1 tablespoon vanilla

· 6 cups flour

· 2 tsp baking powder

· ½ tsp salt

· 1 cup sour cream

For the frosting:

· ½ cup butter, softened

· 4 cups powdered sugar

· 3 tbsp milk


1. Cream butter and sugar together until fluffy. Add eggs, one at a time, beating well after each addition. In a separate bowl sift together flour, baking soda and salt. Add to the creamed mixture in batches, alternating with sour cream. This will be a sticky dough. Divide dough into two equal potions, wrap in plastic wrap and refrigerate until easy to handle, approximately 2 hours.

2. Preheat oven to 375 degrees.

3. On a floured surface, roll dough out to 1/2 - 1/4 inch thickness. I like mine a little thicker so that they stay soft and fluffy. Cut into desired shapes and place 1 inch apart on greased baking sheets. Bake at 375 degrees for 8-12 minutes or until edges are very lightly browned. Cool on baking racks.

4. For the frosting: Beat together the butter, powdered sugar and milk until smooth. Add food coloring if desired. Frost with spatula or piping bag.

Makes about 9 dozen cookies. Freeze the dough you don't use for up to three months!