Email to Cat      

Sour Cream Ginger Cookies

Source of Recipe


From "Maida Heatter's Book of Great Cookies"






List of Ingredients



• 2-1/2 cups sifted all-purpose flour
  
• 1/2 tsp baking soda
  
• 1/8 tsp salt
  
• 2 tsp ground ginger
  
• 1 tsp ground cinnamon
  
• 1-1/2 sticks unsalted butter (6 ounces), at room temperature
  
• 1 cup firmly packed light brown sugar
  
• 2 Tbsp light molasses
  
• 1 egg
  
• 1/2 cup sour cream
  






Instructions



1. Preheat the oven to 375° F. In a bowl, sift together the flour, baking soda, salt, ginger and cinnamon, and set aside.
   
   
2. With an electric mixer, cream the butter. Add the brown sugar and beat well. Beat in the molasses. Add the egg and beat well. On low speed, add the sifted dry ingredients in three portions, alternating with the sour cream. Scrape the bowl with a rubber spatula and beat only until smooth.
   
   
3. Use a rounded teaspoonful of dough for each cookie. Place them 1-1/2 to 2 inches apart on a foil-lined cookie sheet. Bake cookies for 12 to 14 minutes. The cookies are done when the tops spring back when lightly pressed with a fingertip. Transfer cookies to racks to cool.
   
   Makes about 3-1/2 dozen.
   
   ---
   
   COOKIE GLAZE
   
   • 1 egg white
   • 1-1/2 cups confectioners' sugar, sifted
   • 1/8 tsp salt
   • 1 Tbsp butter, melted
   • 1 tsp vanilla extract
   
   • In a small bowl, beat the egg white with an electric mixer until foamy. Add the confectioners' sugar, salt, butter and vanilla, and beat well for 2 to 3 minutes. The mixture should be runny enough to make a smooth glaze, but not so thin that much of it runs off the sides. If the mixture is too thin, add more confectioners' sugar.
   
   • Place the racks of cookies over waxed paper. With a pastry brush, brush the glaze over the cookies. Let cookies stand on racks until the glaze is completely hard and dry. Store cookies in an airtight container in the refrigerator.