Homemade cookies.Sour cream cookies
Homemade cookies. Sour cream cookies
Ingredients
butter - 100 g
sour cream - 200 g
sugar - 7 tbsp.
vanilla sugar - 1 tbsp.
eggs - 2 pieces
flour - 3,5 glasses,
baking powder - 1,5 tsp.
icing sugar
Way of preparation
1. To shake up eggs with sugar.
2. To add the softened butter and
good to mix.
4. To add sour cream, and good to mix.
5. Gradually to add the sifted flour with baking powder and vanilla sugar.
6. To knead elastic dough and to put in the refrigerator for 2-3 hours.
7. To roll the cooled dough in layer
4-5 mm thick to cut out a mold cookies and a to put on the baking sheet laid parchment paper.
8. To put a baking sheet in warmed to 350F oven for 15-20 minutes. Ready cookies to strew with icing sugar.
Bon appetit! Homemade cookies.
Elf-Approved Sour Cream Sugar Cookies via The Dairy Diva
Mama and Rocco Bake Sour Cream Peppermint Sugar Cookies
Sour Cream Peppermint Sugar Cookies
This is the full recipe (we halved the recipe and made 1 dozen large cookies!)
Ingredients
FOR THE COOKIES:
1/2 cup butter, room temp
1/2 cup vegetable oil
1 cup sour cream, full fat
1 egg
1 ½ cups granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1 teaspoon baking powder
1 teaspoon salt
3 3/4 C flour
1 cup Andes Peppermint Crunch Baking Chips, roughly chopped
FOR THE FROSTING:
6 tablespoons butter, room temp
1/3 cup sour cream
4 cups powdered sugar
1/2 teaspoon salt
1/2 teaspoon peppermint extract
½ teaspoon vanilla extract
1 tiny drop red food coloring (optional)
4 or so Tablespoons of milk
Instructions
MAKE THE COOKIES
•Preheat the oven to 350F. Line 2 large baking sheets.
•Mix butter on medium speed for 2-3 minutes, until light and fluffy.
•Add the oil and mix for another 1-2 minutes.
•Add the sour cream, egg, sugar, vanilla extract, and peppermint extract. mix until combined.
•Add the baking powder, salt and slowly pour in flour with mixer on low. Mix until combined.
•Stir in the Andes Peppermint Crunch (save a little bit for topping the cookies with!!)
•Scoop by 1/4 spoonfuls onto a baking sheet.
•Spray the bottom of a glass, dip in sugar, and press onto each cookie making them about 1/2” thick
Bake for 6-8 minutes. You do NOT want them to brown. We want them slightly underbaked.
Remove from oven, let cool, and move on to the frosting..
Frosting:
Mix all ingredients together, frost cookies, top with extra chopped Andes mints
Stick directly into the fridge for at least 1 hour- these are best served chilled!!
Original recipe (gluten-free version) by Meaningful Eats
Molly Makes Sour Cream and Onion Biscuits | From the Home Kitchen | Bon Appétit
Join Molly Baz in her home Test Kitchen (and her dad in his kitchen) as she makes sour cream and onion biscuits. If you've ever had trouble making biscuits in the past, consider this recipe your saving grace. While many other methods count on pockets of butter and an angel’s touch for pull-apart flakiness, we weren't willing to leave it to chance. Our simple folding technique manually multiplies the number of layers for guaranteed, no-risk success. And the sour cream isn’t just a gimmick. Used in place of the more typical cream or buttermilk, it adds rich, tangy flavor, and acidity that helps make the biscuits incredibly light and tender. These are at their peak when they’re warm out of the oven. Plan accordingly.
Check out the recipe here:
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#stayhome cook #withme
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Molly Makes Sour Cream and Onion Biscuits | From the Home Kitchen | Bon Appétit
Sour Cream Sugar Cookie Cake
Sour Cream Sugar Cookie Cake
Ingredients
3 cups flour
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup salted butter
1 1/2 cups sugar
2 large eggs
1 cup sour cream
1 teaspoon vanilla
prepared frosting
sanding sugar or sprinkles
In a large mixing bowl stir flour, salt, baking powder, and baking soda until combined.
In a large mixing bowl cream together butter, sugar, eggs, sour cream, and vanilla.
Stir the dry ingredients into the wet ingredients until combined. Spread mixture in a 13x9 inch baking dish that has been lightly greased. Bake at 350*F for 20-25 minutes, or just until a toothpick inserted near the center comes out clean (Do not over bake).
Cool cake then frost and garnish with sanding sugar or sprinkles.
In the Kitchen with Miss Amy (Grandma's Sour Cream Cookies)
Miss Amy is in the kitchen today showing us how to make Grandma's sour cream cookies. She adds a surprise ingredient that makes them even more delicious!
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