How To make Sour Cream Softies
3 c Flour
1 ts Salt
1/2 ts Baking powder
1/2 ts Baking soda
1/4 lb Butter or margarine
1 1/2 c Sugar
2 Eggs
1 ts Vanilla
1 c Sour cream
Sift flour, salt, baking powder, and baking soda. Cream butter and sugar. Add eggs and vanilla. Add sour cream alternately with flour mixture. Drop by tablespoons on greased sheets. Spread into rounds and sprinkle with cinnamon & sugar mixture. Bake at 400 degrees about 12 minutes or until edges are lightly golden. Remove from sheets to cool. -----
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Treats on the Go! Sour Cream Softies
Don't miss a successful recipe! These tender biscuits will convince anyone| Appetizing.tv
Don't miss a successful recipe! These tender biscuits will convince anyone| Appetizing.tv
Ingredients for the dough:
flour - 500 g
sodium bicarbonate - 4g
salt - ¼ teaspoon
soft butter - 200 g
sour cream (20%) - 200 g
Ingredients for the filling:
flour - 170 g
sugar - 150 g
butter - 50 g
eggs - 1
peanuts - 50 g
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Soft Pumpkin Cookies | Melt in Your Mouth Pumpkin Cookies | Gluten Free Option
Soft, melt in your mouth, pumpkin cookies topped with cream cheese frosting. Perfect dessert and cookie for the fall season. ????
Printable Recipe:
Ingredients:
Pumpkin Cookies:
1 cup 2 sticks butter, softened
1 cup granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1 eggs
1 teaspoon vanilla
1 cup canned pumpkin
2 cups all-purpose flour
Cream Cheese Frosting:
1/2 cup 1 stick unsalted butter, softened
8 oz cream cheese softened
3 cups powdered sugar
1 teaspoon vanilla extract
Instructions
1) To make the cookies: Preheat oven to 350 F degrees. Cover a large cookie sheet with parchment paper and set aside. In a large bowl, beat butter with an electric mixer on medium to high speed for 1 minute. Add sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice and beat until well combined. Add egg and 1 vanilla and beat well then add pumpkin and beat until combined. Add flour and beat on medium speed until completely incorporated. The dough will be wet.
2) Drop dough by heaping tablespoon a few inches apart on prepared cookie sheet. Bake for 10 to 12 minutes or until tops are set and no longer look wet. Allow to cool on cookie sheet for a few minutes then transfer to wire rack to cool completely before frosting.
3) To make the cream cheese frosting: In a large bowl, beat together butter and cream cheese until smooth with no lumps. Sift in the powdered sugar and add vanilla. Beat until smooth and creamy, about 2 minutes. Once cookies are cool, frost with cream cheese frosting. Serve immediately or keep in an air tight container in the refrigerator for up to one week.
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t i m e s t a m p s
0:00 Why we love this recipe
0:28 #1 Tip: Room temp butter
0:45 Add the dry ingredients
0:59 Add the wet ingredients
1:11 How to measure flour correctly
1:41 Scoop and shape
1:55 How long to bake them
2:10 How to make cream cheese frosting
2:31 Make them pretty
2:54 The difference between gluten free and regular
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I'm Molly, a food photographer, recipe creator and owner of What Molly Made. I'm so glad you're here. My hope is that the recipes you'll find here will bless your home and nourish your bodies. I want my videos to be a tool to help you feel your best and feed your family with meals they look forward to eating. These recipes have helped me overcome a difficult diagnosis and gather my family around the table, and I hope they can help you too!
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