Sour Cream Sugar Cookies

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Sour Cream Sugar Cookies

 

3 cups all-purpose flour

1 1/4 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground nutmeg or ground cinnamon (optional)

1/8 teaspoon salt

1 1/2 cups granulated sugar

1/2 cup butter or margarine (at room temperature)

1 cup reduced-fat sour cream

1 large egg

2 teaspoons vanilla

 

For the glaze:

2 cups sifted confections sugar

3 tablespoon low-fat (1% milkfat) milk

1/2 teaspoon vanilla

paste or liquid food coloring (optional)

 

In a medium-size bowl, combine the flour, baking powder, baking soda, nutmeg (if

using), and salt. In a large bowl, with an electric mixer on medium, cream the

granulated sugar and butter, beating until fluffy, scraping side of bowl often.

 

Add the sour cream, egg, and the 2 teaspoons vanilla, beating well. Using a

wooden spoon, stir in the flour mixture just until flour disappears. Divide the

dough into 3 equal pieces. Wrap each piece of dough in plastic wrap. Refrigerate

for 1 hour or until thoroughly chilled and easy to handle.

 

Preheat the oven to 375°F. On a lightly floured surface, roll out 1 piece of

dough to 1/4-inch thickness and cut into shapes with cookie cutters. With a

spatula, transfer the cookies to ungreased cookie sheets, placing them 2 inches

apart. Bake for 8 to 10 minutes or until the edges are firm and bottoms are

lightly browned. Remove cookies and cool on wire racks. Repeat with remaining

dough.

 

To prepare the glaze, in a medium-size bowl, stir together confectioners sugar,

half of the milk, the 1/2 teaspoon vanilla, and a little food coloring (if

using). Gradually stir in enough of the remaining milk to make the mixture of

glazing consistency. Spread the top of each cooled cookie with some of the

glaze. Allow glaze to dry completely. Store cookies in an airtight container (do

not freeze glazed cookies).

 

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