Valentine’s Day Sour Cream Cookies

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 3 cups All-purpose flour
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 1 tsp Salt
  • 1/2 cup Shortening
  • 1 cup Sugar
  • 1 tsp Vanilla extract

• Dairy

  • 1 cup Sour cream

Found on onegoodthingbyjillee.com

Description

Ingredients

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• ½ cup shortening (not butter!)
• 1 cup sugar
• 2 large eggs
• 1 cup sour cream
• 1 teaspoon vanilla extract

Directions

• In a medium bowl, combine the flour, baking powder, baking soda and salt.
• In the bowl of an electric mixer fitted with a paddle attachment, beat the shortening and sugar together on medium-high speed until soft and fluffy. Beat in the eggs one at a time, mixing well after each addition. Add the sour cream and vanilla and blend together until creamy.
• With the mixer on low speed, add in the dry ingredients (I add it ⅓ at a time) mixing just until incorporated and evenly mixed.
• You will have a very sticky dough at this point so it is very important to CHILL THE DOUGH FOR 1-2 HOURS. This is the hardest part!
• Divide the dough into two portions. Roll out one section at a time. It’s easier to work with a smaller piece. Roll out with plenty of flour on your board to avoid sticking issues. But don’t work the dough TOO much or it will get tough. Also make sure to flour your ROLLING PIN and COOKIE CUTTERS as well.
• Roll out your dough, aiming for a thickness of approximately ¼ inch.
• Cut out your cookies, scoop them off the board with a spatula and transfer to a cookie sheet. It helps if you nudge a little bit of flour under the cookie as you lift it off the board.
• Bake the cookies for between 10 and 12 minutes at 350 degrees. Timing is CRUCIAL…so keep an eye on them. You are shooting cookies that are just BARELY starting to brown on the edges.
• Allow the cookies to cool completely before frosting with your favorite frosting.