| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cookies, Desserts | 4 | Servings | |
INGREDIENTS
| 1 | c | Sugar |
| 1/4 | c | Margarine Or Butter Softened |
| 1/4 | c | Shortening |
| 1 | Large Egg | |
| 1 | ts | Vanilla |
| 2 2/3 | c | Unbleached All-purpose Flour |
| 1 | ts | Baking Powder |
| 1/2 | ts | Baking Soda |
| 1/2 | ts | Salt |
| 1/4 | ts | Ground Nutmeg |
| 1/2 | c | Dairy Sour Cream |
| Decorator's Frosting |
INSTRUCTIONS
Heat oven to 425 degrees F. Mix 1 cup sugar, the margarine, shortening egg and vanilla. Stir in remaining ingredients except frosting. Dived dough into 3 equal parts. Roll each part 1/4 inch thick on lightly floured cloth-covered board. Cut into desired shapes with 2-inch cookie cutters; pipe with decorators' frosting. Place about 1-inch apart on ungreased cookie sheet. Bake until no indentation remains when touched, 6 to 8 minutes. Makes 4 to 5 dozen. DECORATORS' FROSTING: Mix 2 cups powdered sugar and 2 to 3 tablespoons water until frosting is of a consistency that can be used easily in a decorators' tube or envelope cone and yet hold its shape/ To make an envelope cone, place about 1/3 cup frosting in the corner of an envelope; fold sides toward center. Snip off corner ot make tip. VARIATIONS: Chocolate Sour Cream Cookies: Mix 1 ounce melted unsweetened chocolate (cool) into 1 part of the dough. Coconut Sour Cream Cookies: Mix 1/4 cup cookie coconut into 1 part dough. Hand Cookies: Use the basic dough or any of the flavored variations. After rolling, trace around hand with knife or pastry wheel. Cut remaining dough into desired shapes. Makes About 6 hand cookies and 1 doz 2-inch cookies. Molded Sour Cream Cookies: Shape dough by tablespoonfuls into balls. Flatten on cookie sheet with greased bottom of glass dipped in sugar. Orange Sour Cream Cookies: Mix 1 T grated orange peel into 1 part dough. Peanut Butter Sour Cream Cookies: Mix 1 T creamy peanut butter into 1 part dough. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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