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Sparkling Citrus-Sour Cream Sugar Cookie




Source of Recipe


rgm


Recipe Introduction


Makes 40 – 50 cookies



List of Ingredients




½ C butter, softened
1 C granulated sugar
1 tsp. Baking powder
Dash of Salt
½ C dairy sour cream
1 egg
½ tsp. Lemon extract
1 tsp. Finely shredded orange peel
2 ½ C all-purpose flour
Powdered Sugar Glaze or your favorite frosting
Edible glitter or other cookie decorations or sifted powdered sugar

Recipe



Preheat oven to 375°. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, baking soda and salt; beat until well combined. Beat in the sour cream, egg, lemon extract and orange peel. Beat in as much flour as you can with the mixer. Using a wooden spoon, stir in remaining flour. Divide dough in half. Cover and chill for 1 to 2 hours or until dough is easy to handle. On a well-floured surface, roll half of the dough at a time to ¼ inch thick. Using cookie cutters of various sizes, cut into desired shapes. Place cookies 1 inch apart on an ungreased cookie sheet. Bake in a 375° oven for 6 to 7 minutes or until edges are firm and bottoms are light brown. Transfer cookies to a wire rack to cool Spread cookies with frosting and sprinkle with decorations or dust with powdered sugar.

Powdered Sugar Glaze: in a medium bowl, combine 4 C sifted powdered sugar and ¼ C milk. Stir in additional milk, 1 tsp. At a time, until glaze reaches drizzling consistency.