Cooking Instructions
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Step 1
In a standing mixer cream
Butter (1 cup)
,
Granulated Sugar (1 1/4 cups)
,
Salt (1 tsp)
and
Baking Powder (1/2 Tbsp)
until light and fluffy. Then add
Vanilla Extract (1/2 Tbsp)
and
Large Egg (1)
beat well until blended light and fluffy.
Step 2
Sift the
Corn Starch (3 Tbsp)
into the
Unbleached All Purpose Flour (3 cups)
. Add half the Unbleached All Purpose Flour (3 cup) and half the
Sour Cream (1/4 cup)
to the butter mixture mixing in completely. Add the rest of the sour cream and flour, mix until well incorporated.
Step 3
Divide into 2 round disk wrap and put in the refrigerator for 30 minutes. Heat oven to 350 degrees F (180 degrees C).
Step 4
Roll cookies out on a floured surface. Bake cookies on a parchment paper lined baking dish. I roll the cookies rather thick I like them about 1/8 inch thick. I bake the cookies for 10-14 minutes. Let cookies cool completely on a wire rack before icing.
Step 5
Mix
Powdered Confectioners Sugar (2 1/4 cups)
,
Light Corn Syrup (2 Tbsp)
,
Whole Milk (3 Tbsp)
,
Food Coloring (to taste)
in a large flat bowl mix until all the lumps are gone and well mixed. Let this sit a while to let the bubbles work their way to the top otherwise you tend to get lots of bubbles in your icing later for 10 minutes.
Step 6
Dip cookie, let it drain, letting excess drip into icing bowl. I then place on a rack on a cookie sheet to cut down on the mess. Let these dry for at least one day otherwise they will stick to one another.
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