OLD FASHIONED SOUR CREAM DROP COOKIES WITH BROWN BUTTER FROSTING
A unique sugar cookie that is fun and simple to make because you don't have to roll or cut out dough. The Brown Butter Frosting has a caramel like flavor that compliments the cookies perfectly. This is a great cookie to make for Santa, to take to a cookie exchange or to put on a Christmas treat plate.
Provided by Recipe From My friend Nicole
Categories Cookie
Time 1h28m
Yield 3 dozen
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees.
- Prepare cookie sheet with cooking spray, a silicone mat or parchment paper. Set aside.
- With a hand mixer or in a stand mixer, cream together the shortening and sugar for one minute.
- Add eggs, sour cream and vanilla. Mix until blended in.
- Add flour, baking powder, baking soda and salt. Mix until incorporated, but do not over mix.
- Cover and refrigerate for at least one hour or as long as overnight.
- Use a cookie scoop to drop cookies 2 inches apart onto the prepared cookie sheets.
- Bake at 400 degrees for 8-10 minutes or until edges are lightly browned.
- Remove from cookie sheet and cool on wire cooling racks.
- FROSTING DIRECTIONS
- Place butter in a small sauce pan and cook over medium heat until melted and browned. Careful not to over brown. You want to see little brown specs on the bottom of your pan. Remove from heat.
- Whisk in first the vanilla and then powdered sugar.
- If frosting is very thick or flaky, add 1-2 tbsp VERY hot water for a smoother consistency.
- Frost cookies. You can frost them while they are still slightly warm.
ICING FOR SOUR CREAM COOKIES
This icing is delicious spread over cookies or cupcakes.
Provided by Celeste
Categories Desserts Frostings and Icings Cookie Frosting
Yield 60
Number Of Ingredients 4
Steps:
- Mix butter, powdered sugar and vanilla together. Add teaspoons of hot water until you reach your desired consistency for spreadable icing.
- Spread icing over the Sour Cream Cookies.
Nutrition Facts : Calories 29.3 calories, Carbohydrate 4 g, Cholesterol 4.1 mg, Fat 1.5 g, SaturatedFat 1 g, Sodium 10.9 mg, Sugar 3.9 g
SOUR CREAM COOKIES W/ BURNT BUTTER ICING
This is a cookie recipe that has been in the Reese family for generations. I guarantee that you can't eat only one. Very addictive!
Provided by Tina7836
Categories Drop Cookies
Time 30m
Yield 30 cookies, 15 serving(s)
Number Of Ingredients 12
Steps:
- Mix together:.
- Shortening, granular sugar & eggs.
- Stir in:.
- Sour cream and vanilla.
- Sift together & stir in: (an electric mixer may be used).
- Flour, soda, baing powder and salt until well mixed.
- Chill in refridgerator for at least 1 hour.
- Drop rounded spoonfuls about 2" apart on parchment paper lined cookie sheets (trust me, this is crucial) Bake in preheated oven at 400 degrees for 8-10 minutes or, when touched lightly with finger, almost no imprint remains.
- Icing: (Icing lovers may want to double, I recomend it!).
- While cookies are cooling, melt butter and boil until golden brown, but not dark brown!
- Remove from stovetop.
- Blend in powdered sugar gradually.
- Stir in vanilla and 1-2 tbsp of hot tap water until icing is smooth and creamy looking. Spread on cookies with butter knife.
- **You may want to use different food colorings to suit the holiday/occation**.
Nutrition Facts : Calories 378.6, Fat 16.9, SaturatedFat 7.6, Cholesterol 49.1, Sodium 250.4, Carbohydrate 54, Fiber 0.6, Sugar 36.3, Protein 3.6
SOUR CREAM COOKIES WITH BROWN BUTTER FROSTING RECIPE
Provided by LimericksLady
Number Of Ingredients 9
Steps:
- 1. Cream butter and brown sugar; add eggs, one at a time, beating well after each addition; add vanilla. 2. Sift dry indredients together and add alternating with sour cream to creamed mixture. 3. Drop by teaspoonfuls onto greased cookie sheet. 4. Bake at 350 for about 12 minutes. (I do 7 or 8). 5. Cool and frost. 6. Frost with Brown Butter Frosting. Brown 3 tablespoons butter, add 1 1/2 cups sifted powdered sugar, 1 Tablespoon milk, and 1/2 tsp. vanilla. Beat until smooth. Be careful not to brown the butter in the frosting too much. :)
SOUR CREAM SUGAR COOKIES III
Sour cream cut-out cookies.
Provided by Brenda Bailey
Categories Desserts Cookies Sugar Cookies
Yield 60
Number Of Ingredients 8
Steps:
- Sift flour, baking powder, and salt. Cream butter with sugar, beat in egg, then stir in sour cream and vanilla. Stir in flour mixture 1/3 at a time.
- Wrap dough in wax paper and chill.
- Roll out 1/4 inch thick. Cut out cookies with your favorite cookie cutters. Put on ungreased cookie sheet. Bake at 350 degrees F (175 degrees C) for 10 minutes.
Nutrition Facts : Calories 56.3 calories, Carbohydrate 7.4 g, Cholesterol 9.6 mg, Fat 2.6 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 1.6 g, Sodium 53.8 mg, Sugar 2.5 g
BUTTERSCOTCH COOKIES WITH BURNT BUTTER ICING
My grandmother ALWAYS had these cookies waiting when we came to visit. One bite and I am back in her kitchen. The icing is great on other things too...brownies, cake, graham crackers... it all tastes great!
Provided by mainecooncat
Categories Drop Cookies
Time 40m
Yield 60 cookies
Number Of Ingredients 14
Steps:
- Cookies.
- Cream butter.
- Add sugar and eggs, cream together.
- Sift flour, baking powder, baking soda, and salt together.
- Add to sugar mixture with sour cream and vanilla.
- Blend in nuts.
- Chill until firm enough to drop onto cookie sheet.
- Bake 10-15 minutes at 400°.
- When cool, ice with.
- Burnt Butter Icing.
- Melt butter until golden brown.
- Blend in confedtioner's sugar and vanilla.
- Stir in 1-2 T hot water until icing spreads smoothly.
- This amount of icing is enough to frost about 30 cookies.
COOKIES AND CREAM BUTTERCREAM
The frosting may be refrigerated in an airtight container for up to 3 days. Bring to room temperature and re-whip with an electric mixer fitted with the paddle attachment before using.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Time 30m
Yield Makes 5 cups
Number Of Ingredients 6
Steps:
- In the heatproof bowl of an electric mixer, combine egg whites, sugar and salt over a pot of simmering water. Whisking constantly, cook until sugar and salt dissolve and mixture is warm to touch (about 160 degrees). Using the whisk attachment, beat mixture on low speed and gradually increase to high, beating until mixture is stiff and glossy, about 10 minutes. With mixer on low, add butter a few tablespoons at a time, then whisk in vanilla. Using paddle attachment, beat buttercream until air bubbles are gone and mixture is smooth. Gently fold in crushed cookies. Use immediately.
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