![]() I was drawn to the recipe because of the reviews but was sucked in by the simplicity of the ingredients and directions. My boyfriend said "no more sweets!" but when he came home from work I gave him one of these and then he ate the rest before bed and now is picking at the dough so I better bake them now. I still have the rest of the dough in the fridge right now and I probably won't roll it out honestly because I really love the giant, puffy, imperfect style. I also used the rest of a jar of vanilla frosting from the fridge. Then before I put it in the fridge I heated up the oven and just dropped 6 giant spoonfuls of the dough onto a pan and squished them down a little because I wanted to see how it would turn out and I really wanted a cookie 'right now'. The dough was pretty thick to me so I left out the last half cup-ish of flour. I know it takes time to photograph and upload photos - So I want to say thank you from the bottom of my heart for finding and trying my recipes and taking the extra effort.I followed the recipe exactly except I added a tsp of almond extract along side the vanilla. Sour Cream Cookies (VRP 034) Beat the shortening, sugar, and vanilla Add the eggs and beat well Sift together the flour, baking powder, baking soda, salt. I sincerely appreciate each and every review and or comment left. I have had so many awesome reviews and fabulous photos taken of my recipes. I do have stacks of my own favorite recipes which I am slowly but surely getting in my cookbooks here. If I'm looking for something, I'm sure to find it here. Cream the sugar and butter in the bowl of an electric mixer with the paddle attachment or with a handheld mixer on medium speed until just combined. Add the flour, baking soda, baking powder, and salt. This is where you'll beat butter and sugar together, as well as the sour cream, eggs and. Divide dough into 3 pieces, cover with plastic wrap and refrigerate 2 hours or overnight. Move you cookie dough to the refrigerator for 30 minutes to 1 hour. Add your salt, baking soda and slowly add in your flour, mixing to combine. Use a fork and press the cross pattern over the top to get typical peanut butter form and shape. Place each cookie on parchment paper, three inches apart from each other. Use a tablespoon to take the equal amounts of dough and shape the balls. Next, add in your egg, sour cream and almond extract. Mix all the ingredients together to get consistent cookie dough. Combine flour and baking powder, and add to butter mixture, blending well. Add your butter and sugar to a large mixing bowl and creaming together until light and fluffy. Whisk together the flour, baking soda, and salt Set aside. How to make Old Fashioned Sour Cream Cookies Step 1: Cream ingredients. In a large bowl, mix butter, cream cheese, sugar, and vanilla until light and fluffy. shortening granulated sugar eggs sour cream vanilla extract all-purpose flour baking soda baking powder salt Buttercream Frosting Recipe. If you do not have a stand mixer, use a large bowl and a handheld mixer. Preheat oven to 350 F and line baking sheets with parchment paper. Add the butter and sugar to a bowl of a stand mixer fitted with a paddle attachment. There are so many terrific recipes on this site. Add the flour, baking powder, baking soda, and salt to a medium-sized mixing bowl and whisk to combine. It is the biggest compliment to me when my family and friends rave about my cooking. I get such satisfaction when someone enjoys a meal or dessert that I have prepared. I read recipe books, magazines and food blogs like novels. ![]() My latest passion is food-photography! I'm still learning a lot, but I'm trying to post photos with all my recipes and reviews. I love reading about food, writing about food, cooking food and. I don't think there's anything better than spending time with family and friends and enjoying delicious food together.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |