Email to Kim Shook      

Recipe Categories: Kimberlyn's HOME PAGEAPPETIZERS ASIAN BEEFVEAL BEVERAGES BREAD BREADMACHINE BREAKFAST BURGERS CAKESandPIES CANDY CASSEROLES CHEESE CHEESECAKE CONGEALEDSALADS COOKIES CROCKPOT CSOCooking DESSERTS DIABETIC DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FixedUpConvenienceFoodss FrozenDesserts FRUIT GlutenFree GREEKMIDEASTJEWISH InstantPot JAMSandJELLIES LAMB MAINDISHSALADS MARINADES MEXICANSAMERCARIBBEAN Miscellaneous PASTA PASTRIES PIZZA PORK POULTRY PRESSURECOOKER QuickBreads Relishes RICE SALADandDRESSING SANDWICHES SAUCES Seasonings SIDEDISHES SNACKS SOUPSandSTEWS SousVide SWEETBREADSROLLS SweetSaucesandFrostings VEGETABLES

Lisa Latos' Sour Cream Cookies




Source of Recipe


A co-worker


Recipe Introduction


Soft, tender and cakey - like Lofthouse cookies, with an even better (smoother and less sweet) icing. Lisa makes these with almond flavoring and those are delicious, but I had some other ideas. Maybe with coconut extract in the cooky and icing and sprinkled with coconut. Or introducing cocoa and red food coloring with cream cheese icing - a red velvet cooky! This time I had a specific goal in mind - and therein lies a story: I love the Lofthouse cookies. I am also in love with Brewster’s Cotton Candy Explosion ice cream. It is cotton candy flavored with Pop Rocks mixed in. I somehow became obsessed with the idea of making a Lofthouse-type cooky with the flavor of the ice cream. I put a little cotton candy flavoring in the cooky dough and in the frosting and topped them with Pop Rocks. Then my problems began – the cookies are lovely and tender and the frosting smooth and not numbingly sweet (better, in fact, than the Lofthouse frosting). But the flavoring didn’t taste at ALL like cotton candy – just vaguely sweet and fruity. The Pop Rocks worked just fine when we tasted the cookies immediately after topping the cookies – good explosiveness. But they fairly quickly melted away to nothing. Sigh. I’m sure that Brewster’s gets some special Pop Rocks that will stand up to being wetted with the ice cream. Kerry at cookskorner.com suggested that I coat the Pop Rocks with a thin layer of cocoa butter - that should prevent them from popping until you eat the cookies. I still have the problem with the flavor, but I can probably get around that. NOTE: The cooky dough has to chill overnight.



List of Ingredients




COOKIES:
1 1/2 c. sugar
1 c. butter, room temperature
3 1/4 c. flour
1/2 t. baking soda
1/2 t. baking powder
1 t. salt
2 eggs
1 t. vanilla
1/2 t. almond extract
1 c. sour cream

ICING:
1/4 c. butter - VERY soft
2 1/2 c. 10X, sifted
1 t. vanilla
1/2 t. almond extract


Recipe



COOKIES:
Thoroughly mix dry ingredients in a bowl, set aside. Beat butter and sugar together until light and fluffy. Add eggs, sour cream, vanilla and almond extract. Add dry ingredients, mixing well. Chill overnight.

Preheat oven to 350 degrees. Scoop out dough (it will be very sticky) and place dough balls on parchment paper or Silpat-lined baking sheets. Bake for 10 - 12 minutes, or until risen and very light golden brown. Cool a few minutes on pan and then move to rack to cool completely before icing.

ICING:
Mix all ingredients thoroughly. You may have to add a little water to the mixture to get it to spreading consistancy. This dries VERY quickly, so if you want to add sprinkles, you need to do each cooky as soon as you ice it.