Darn, I had just begun to roll out the first batch of a sour cream sugar cookie recipe adapted from Baker Bettie. I had added twice the amount of sour cream to this batch, and amended with a little more more flour, a little more sugar.
My choice of cookie cutters is limited, since I don't often make rolled cookies. But one star, and one circle yielded more than a couple of shapes.
make sure to flour those cookie cutters well to release the chilled dough!
The best part, was the lemon icing as follows:
1 cup powdered sugar
2 T softened, unsalted butter
juice of one lemon (the grated zest was added to the dough)
As usual, I had not done a diligent ingredient check, and found that I had no liquid food coloring but was able to produce a few drops of blue frosting gel, thanks to another Betty.
Half of dough went to the freezer, the baked cookies were enjoyed by the snowbound.
a lovely little limoges leaf plate made a nice serving tray
this vintage biscuit tin is part of a collection going to a new home in Ohio
1 comment:
YUM! I am driving back to MN for a taste. We can put our feet up, rest our backs and eat cookies.
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