Too pretty to eat ... no ... lovely with a cup of tea.
I like a crisp sugar cookie but I also like the soft kind.
My daughter thought these were very delicious.
The dough is a simple mixture of dry and wet ingredients.
Keep in mind this dough needs overnight refrigeration which
I find convenient because I can make them in two time slots.
Roll out, cut and bake.
For these I chose to spread the frosting then out line
the cookies with a star tip .. simple yet stunning.
Shuffling love across the miles ...
I had the opportunity to have a sampling of these love offerings
hand delivered to my granddaughters.
It was a good thing!!
SOFT SUGAR COOKIES
½ cup butter, softened
1 cup sugar
1 large egg
1 tsp. vanilla extract
3/4 cup sour cream
In a mixing bowl, cream butter and sugar until light and fluffy.
Add egg and vanilla; beat until combined. Add sour cream, beating
on low until incorporated.
2¼ cups all-purpose flour plus ¼ cup
½ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
Blend 2¼ cups flour with baking powder, baking soda and salt.
Add to creamed mixture just until combined.
Add enough remaining flour, a tablespoon at a time, to obtain the right
consistency for rolling. Keep dough soft but not sticky.
Flatten dough into a square about 1-inch thick, wrap in plastic wrap and
Next day: roll dough ¼ -inch thick on a floured surface.
Cut with a heart-shaped cookie cutter; place on parchment-lined baking sheet.
Bake in preheated 375 degree oven for 7 to 8 minutes or until light
brown on edge. Transfer to wire rack to cool.
When cool, spread with frosting and add a piped decoration or use sprinkles.
When frosting is set, store in air-tight container or freeze.
Yield: approx. 30 heart cookies, 3-inch size
FROSTING: ½ cup butter, softened
½ tsp. vanilla extract
2 cups powdered sugar
3 tablespoons heavy cream
Cream butter and vanilla together; gradually beat in powdered sugar.
Add heavy cream 1 tablespoon at a time until consistency is right for spreading.
Tint with pink food coloring if desired.