Friday, February 14, 2014

Valentine's Day Cookies

Vanilla Bean Sugar Cookies
Secret Ingredient: Sour Cream

Sour Cream Sugar Cookies
1-1/2 cups sugar (I keep my used vanilla beans in my sugar jar for extra vanilla-y cookies)
1 cup butter
1 egg
2 tsp vanilla extract (or vanilla scraped from one vanilla bean)
1 cup sour cream
4-1/2 cups flour
1 tsp baking soda
1/2 tsp salt

1. Cream together sugar and butter. Add egg, vanilla, and sour cream. Add dry ingredients. Mix well, but only until flour is incorporated.
2. Refrigerate and shape.
3. Place on lightly greased baking sheet. Bake at 425° for 5 minutes (or longer if they're a bit thicker... just watch the first batch and then adjust the cooking time accordingly).

Martha Stewart's Royal Icing
Makes 2 1/3 cups
  • 3 1/2 cups icing sugar
  • 5 tablespoons meringue powder, or 2 large egg whites
  • water
In the bowl of an electric mixer fitted with the paddle attachment, combine sugar and meringue powder. Mixing on low speed, add a scant 1/2 cup water. For a thinner consistency, usually used for flooding, add more water. A thicker consistency is generally used for outlining and adding details. Mix until icing holds a ribbon-like trail on the surface of the mixture for 5 seconds when you raise the paddle.

Full credit for baking and decorating these cookies goes to my youngest daughter!! I just made the dough this time. She's such an awesome pastry chef already.

First blogged here in 2007.
Original recipe sources:
Sour Cream Sugar Cookies (can no longer find the recipe on her blog, but that's where I got it)
Martha Stewart Royal Icing

1 comment:

  1. Dear Cindy,

    These cookies look beautiful. So much so that I wouldn't want to eat them :) I'm no baker but could you switch out the sour cream for yoghurt? I always do on baked potatoes and things. Just wondering.

    Thanks for stopping by Journeys of The Zoo. Good Luck in the Staples Gift Guide Giveaway. Do you know what you'd pick?

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    Besos, Sarah
    Blogger at Journeys of The Zoo