Whew… nothing like a cookie cutting and decorating project to keep you busy for awhile. I thought these bunnies and chicks would never end. Incidentally, this recipe yields about 5-6 dozen small cookies.
Over Christmas, my sister made these cookies. I chose one off the platter because it looked so pretty. I am a sucker for sprinkles. I ate about five more because they actually tasted so good! I’m not sure of your experience, but often the cookie cutter cookies look fun but don’t taste much like anything. Thanks to the sourcream in the dough and almond extract and buttermilk in the frosting, these are a bit cakey and much more flavorful. One of the reasons I love buttermilk and sourcream in recipes is that it often yields a less “ultra-sugary” sweet treat.
The frosting is a bit thicker than most I have used so it is more of a spreading job than a cookie painting event. Extra detailed cookie cutters probably aren’t a great match for this recipe as the thicker frosting hides some of the detail of the cookie shape. For me, the flavor trumps this concern!
Sour Cream Rolled Cookies
1 cup butter
2 cups sugar
2 eggs
1 cup sour cream
1 tsp. vanilla
1 tsp. baking soda
1/2 tsp. salt
4 1/2 cups flour
Cream butter and sugar. Add eggs, then sour cream and vanilla. Mix dry ingredients together seperately. Add dry ingredients and mix until combined. Roll out fairly thick. Cut wtih large cookie cutters. Line baking sheets with parchment paper or spray. Bake at 325 degrees for about 10-12 minutes or until lightly browned. Cool cookies completely before frosting and decorating.
Almond Cookie Frosting
1 stick margarine at room temperature
1/2 cup Crisco
1/2 tsp. vanilla
1/2 tsp almond flavoring
2 lbs. powdered sugar
Milk or Buttermilk added to desired consistency
Cream margarine and shortening. Add flavoring and gradually beat in powdered sugar. (it gets very dry) Add milk or buttermilk one Tablespoon at a time to get to desired, spreadable consistency. Separate and add coloring as desired.