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Soft Christmas Sugar Cookies




Source of Recipe


Cook's Exchange


Recipe Introduction


These cookies are made with sour cream and are soft, delicious and absolutely wonderful — much like Lofthouse cookies, which many readers have requested over the years.

I had to ask for the recipe! Fortunately, Mrs. Porterfield obliged. And yes, these are made with cream cheese!



Recipe Link: http://vvdailypress.com

List of Ingredients




1 cup butter, softened
1 (3-ounce) package cream cheese, softened
3/4 cup sugar
1 egg
1 teaspoon vanilla
3 cups all-purpose flour


Recipe



Combine all cookie ingredients except flour in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (3 to 4 minutes). Reduce speed to low; add flour. Beat until well mixed (2 to 3 minutes).

Divide dough in half; wrap in each half in plastic food wrap. Refrigerate until firm (at least 2 hours).

Heat oven to 375*F. Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness. Cut with 21/2-inch cookie cutters. Place 1 inch apart onto ungreased cookie sheets.

Bake for 7 to 10 minutes or until edges are very lightly browned.



Sugar Cookie Frosting-

2-1/2 cups powdered sugar
2 tablespoons water
1 tablespoon softened butter
1 tablespoon Karo corn syrup
1/2 teaspoon vanilla extract (or other flavoring, such as peppermint)


Combine ingredients in a bowl. Beat at low speed, adding enough water for desired spreading consistency. Tint frosting with food color, if desired. Frost and decorate cooled cookies.