Sour Cream Fudge Cookies Recipes

COOKIES 'N' CREAM FUDGE

Steps:

• Line an 8-in. square dish with aluminum foil; coat with cooking spray. Place half of the broken cookies in pan. , In a heavy saucepan, combine the milk, butter and chips; cook and stir over low heat until chips are melted. Remove from heat; stir in vanilla. , Pour over cookies in pan. Sprinkle with remaining cookies and peppermint candies if desired. Cover and refrigerate for at least 1 hour. Cut into squares.

SOUR CREAM FUDGE COOKIES

Steps:

• Preheat the oven to 325F.
• Sift togeather the flour, baking powder, baking soda, salt, and cocoa powder into a bowl. Whisk the mixture and set it aside.
• Melt the semisweet and unsweetened chocolate in a double boiler or in a bowl placed over a pot of simmering water. Cool to room temperature and set aside.
• In the bowl of an electric mixer using the paddle attachment, cream the butter and sugars togeather on medium speed for 1 to 2 minites, or until the mixture becomes somewhat light.
• On low speed, add the eggs, one at a time, incorporating each one well before adding the next. Stop the machine occasionally and scrape down the sides of the bowl.
• With the machine still on low speed, slowly add the cooled melted chocolate and blend well. Stop the mixer and scrape down the sides of the bowl. Add the sour cream and vanilla extract, blending well.
• On low speed, add the flour and cocoa mixture and blend only until combined. Remove the bowl from the electric mixer and, using a rubber spatula, blend in the chocolate chips by hand.
• Using a 1 ounce ice cream or cookie scoop, place scoopfuls of batter onto a sheet pan covered with parchment paper; pace each scoop 3 inches apart. With a moistened hand, flatten each cookie slightly. Bake for about 18 minites. The fudge cookies with be soft, but will firm up when they cool. Allow the cookies to cool on the sheetpan for 5 minutes before removing and placeing them on cooling racks.

SOUR CREAM CHOCOLATE COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg, sour cream and vanilla. Combine dry ingredients; gradually add to the creamed mixture. Stir in chips., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-15 minutes or until set. Cool for 2 minutes before removing to wire racks to cool completely.

COOKIES 'N' CREAM 3-INGREDIENT FUDGE RECIPE BY TASTY

Steps:

• In a mixing bowl, combine chocolate with sweetened condensed milk and melt in the microwave in 15-second increments.
• Once chocolate is fully melted, add in chopped cookies and stir until combined.
• Pour chocolate mixture into a parchment paper-lined 8x8 inch (20x20 cm) baking tin.
• Chill for 2 hours or until the fudge is firm.
• Cut into bite-sized pieces.
• Enjoy!

SOUR CREAM SUGAR COOKIES II

Steps:

• Cream butter, lard and sugar. Add eggs and beat. Mix sour cream and baking soda together and add to egg mixture. Add flour and salt and mix well.
• Chill dough until firm enough to roll.
• Preheat oven to 400 degrees F (205 degrees C).
• Roll out dough and cut with cookie cutter. It's wise to keep dough in refrigerator between rolling out batches. Bake for 5 - 7 minutes.

SOUR CREAM FUDGE

Steps:

• Butter an 8-inch square pan.
• Butter the sides of a heavy, 2-quart saucepan; add sugar, sour cream, corn syrup, and salt. Cook, stirring constantly, over low heat until sugar is dissolved, about 5 minutes. Increase heat to medium and cook until mixture comes to a boil. Cook, stirring occasionally, until mixture reaches 239 degrees F (115 degrees C) or until a small amount of sugar mixture dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove saucepan from heat.
• Stir butter and vanilla extract into sugar mixture and cool to lukewarm, about 110 degrees F (43 degrees C). Beat mixture vigorously until fudge is creamy and no longer glossy. Fold cherries and walnuts into fudge; pour into the prepared 8-inch pan. Allow to cool until hardened, at least 1 hour.

SOUR CREAM FUDGE

Steps:

• Mix sugar, corn syrup, butter, salt and sour cream together. Cook over medium heat until reaches the soft ball stage, 235 degrees.
• Cool to room temperature in the cooking pot.
• Once cooled, add walnuts and beat until thick and pour all at once onto buttered platter. Do not spread top, it will be glossy and uneven.
• Cut into 24 squares. Keep in covered container chilled.

SOUR CREAM FUDGE

Steps:

• Grease 8-inch square pan with butter. In 2-quart heavy saucepan, stir together sugar, corn syrup, sour cream, 2 tablespoons butter and the salt. Cook over medium heat, stirring constantly, until sugar is dissolved. Cook, stirring occasionally, to 234°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a soft ball that flattens when removed from water; remove from heat. Cool without stirring to 120°F, about 1 hour. (Bottom of saucepan will be lukewarm.)
• Add vanilla, pecans and cherries. Beat vigorously and continuously with wooden spoon 5 to 10 minutes or until mixture is thick and no longer glossy. (Mixture will hold its shape when dropped from a spoon.) Quickly spread in pan. Let stand about 1 hour or until firm. Cut into 1-inch squares. Store in airtight container at room temperature.

SOUR CREAM FUDGE CUPCAKES (MADE WITH QUINOA FLOUR)

Steps:

• Preheat oven to 375*F. Place the butter and water in a saucepan. Bring to a boil, remove fro mheat, and whisk in the cocoa powder.
• Sift together the sugar, quinoa flour, baking powder, baking soda, and salt. Add the cooled cocoa mixture, egg yolks, vanilla and sour cream and blendwell.
• Beat the egg whites until stiff but not dry. Fold into batter.
• Spoon into a muffin tin llined with paper cupcake liners. Bake for 20 minutes, or until a cake tester inserted in center comes out clean.