Boston Creams (Cookies)

1/2 cup butter
11/2 cups sugar
2 eggs
1 teaspoon vanilla
3 cups flour (sifted all purpose)
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon soda
1 cup dairy sour cream

Cream butter, and sugar to the consistency of
mayonnaise, adding sugar gradually. Add eggs
one at a time, beating, then dry ingredients
alternately with sour cream. Drop by teaspoons
(heaping) and flatten slightly. Bake 400° for
about 10-12 minutes.

Sour Cream cutouts

1 cup softened butter

2 cups sugar

3 eggs

1 cup sour cream ( 8oz)

1 tsp vanilla

5 3/4 cup flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 cans ( 16oz each) vanilla frosting

Gel food coloring of choice

In a large mixing bowl, cream butter and sugar. Beat in eggs, sour cream,and vanilla. Combine flour, baking powder & soda,and salt.Gradually add to creamed mixture and mix well. Cover and chill overnight.. On a lightly flour board, roll out dough to 1/8 inch thickness. Cut with floured cookie cutter. Place 1 inch apart on ungreased cookie sheet. Bake 375 for 12-15 minutes or until lightly browned. Cool on wire rack.  Tin part of the vanilla frosting with Gel  and deocrate cookies. 6 1/2 dozen

Snow Capped Sour Cream Drops

 

Ingredients

	COOKIES
1-3/4	cups  all-purpose flour
1/2	teaspoon  baking soda
1/4	teaspoon  salt
1/2	cup  Fleischmann's® Original-stick, (1 stick), softened
3/4	cup  granulated sugar
1	egg
1/2	teaspoon  vanilla extract
1/2	cup  sour cream
3/4	cup  sweetened dried cranberries
3/4	cup  white chocolate morsels
3/4	cup  semi-sweet chocolate chips
3/4	cup  chopped pecans
	_
	Glaze
2	cups  powdered sugar
8	teaspoons  milk

Directions

Preheat oven to 375°F. Combine flour, baking soda, and salt in medium bowl. Set aside. Beat Fleischmann's and sugar in large mixing bowl with electric mixer until creamy. Add egg and vanilla; beat just until combined. Gradually add dry ingredients alternately with sour cream; beginning and ending with flour mixture, beating on low speed after each addition until blended. Stir in cranberries, chips and pecans. Drop dough by rounded teaspoonfuls 2 inches apart onto greased cookie sheet. Bake 8 to 10 minutes or until set and edges are lightly browned. Cool 1 minute; remove from cookie sheets. Cool completely. For glaze, place powdered sugar in a small bowl and gradually blend in enough milk for desired glazing consistency; mixing until smooth. Dip top of cookie into glaze. Turn cookie upright and let stand until glaze is set.

Southern Sour Cream Cookies

1/3 cup shortening
2/3 cup sugar
1 egg
1/4 tsp baking soda
1 2/3 cups flour
1 tsp baking powder
1/2 tsp salt
1/2 cup sour cream
1/2 cup nuts
1/4 tsp cinnamon
1 tbsp sugar

Preheat oven to 400 F. Grease cookie sheets. Beat shortening until light and fluffy. Graduallly add the first amount of sugar. Beat well. Add the egg. Sift the dry ingredients. Add alternately with the sour cream. Add the nuts. Drop onto prepared cookie sheets using a tablespoon measure. Press the cookies flat using a bottom of a drinking glass that has been dipped in sugar. Stir together the second amount of sugar and the cinnamon. Sprinkle the flattened cookies with the cinnamon/sugar mixture. Bake for 10 to 12 minutes.

Sour Cream Cookies

1/2 cup butter
1 & 1/2 brown sugar
2 eggs
2 & 1/2 cups flour 
1/2 tsp. baking powder 
1/2 tsp. salt
1 tsp. baking soda
1 tsp. vanilla
2/3 cup walnuts
1 cup sour cream

Cream sugar butter and eggs. Add the dry and mix well. Add rest ingredients. Bake 250° 7-8 minutes. Cool and frost with frosting below.

Frosting:

6 tbsps. butter, melted and browned
1 & 1/2 cup powdered sugar
1 tsp. vanilla

Blend first 2 ingredients and add approximately 4 tbsps. hot water or 'til spreadable. Frost cookies.

LOFTHOUSE COOKIES
1 C. butter
2 C. sugar
3 eggs
1 tsp. vanilla extract
1 tsp. baking soda
1 tsp. baking powder
1 1/2 C. sour cream
5-6 C. flour (until desired consistency for rolling

Cream together butter and sugar. Beat in eggs and sour cream. Mix in dry ingredients. Cover and refrigerate overnight. Preheat oven to 425ºF. Roll out dough to a 1/4 to 3/8 inch thickness using a generous amount of flour. Cut out shapes and bake on an ungreased cookie sheet for 8 minutes. Cool on wire rack. Frost and decorate as desired.