Sour Cream Sugar Cookies

Well 'tis the season of sugar cookies.  My daughter and I made these for the Bethlehem Live play our church (www.wwca.ca) puts on.  There were over one hundred people that came last night to our little church out in the country and we heard it was a great show. I was in the kitchen, with some friends putting out the cookies and getting the hot chocolate ready for the crowds.

Here's the recipe for them:

SOUR CREAM SUGAR COOKIES

1/2 cup butter (melted)
3 cups flour
1 cup sugar
1/2 cup dairy sour cream
1 egg
1 tsp. Baking Powder
1 tsp. vanilla
1/4 tsp baking soda
dash of salt

In a large bowl combine butter and sugar and beat till mixed. Add the sour cream, vanilla and egg and beat again.  Add in 2.5 cups flour, baking powder, baking soda and salt and mix it together with a spoon. If the dough is super wet and won't form a sticky ball add in the last 1/2 cup of flour. Mix and then refrigerate for a few hours.

The dough, when it is chilled, is quite hard and sticks to the bottom of the bowl (that's good). On a well floured surface, roll each half of the dough to 1/8-1/4 thickness (I aim for 1/4 inch thickness). Using cookie cutters, cut into desired shapes. With a spatula transfer the cookies to  ungreased cookie sheets, placing them 1/2 inch apart.

Bake at 375 for 7-8 minutes, or till edges are firm and bottoms are very lightly browned. Remove and cool on wire racks.

Glaze
 1 1/2 cups icing/powdered sugar               1/2 tsp vanilla
 Milk   ~2 tablespoons                                 Food Coloring if desired.

In a medium mixing bowl stir together the icing sugar, vanilla and enough milk (try 2 tablespoons) to make mixture of glazing consistency. Spread the top of each cooled cookie with some of the glaze. Put on the sprinkles you want. Allow to dry before storing (approximately 1 hour).
Makes about 33, 1/4 inch  snowmen.

Merry Christmas and remember, Jesus is the Reason for the Season!