Having missed the boat on making cut-out cookies before Christmas, we snagged the opportunity to do it recently, in honor of Valentine’s Day. I assembled Grandma’s time honored recipe, fancy cookie cutters (a heart, flower, pig, and tartlet pan) and my two best bakers.
The cookies disappeared from the cooling racks before even the slightest whisper of frosting could be mixed.
Grandma’s World-Famous Sour Cream Cut-Out Cookies
1 c. butter
1 c. sugar
1 egg
1 c. soured heavy cream (or buttermilk)
4 c. flour
½ t. baking soda
½ t. salt
1 t. vanilla
Cream butter, gradually adding the sugar till fluffy. Add egg, beat well. Sift dry ingredients together and alternate adding to egg mixture with the soured cream (buttermilk). Add vanilla last.
Chill overnight, or for several hours. Keep unused portions chilled as you roll out the cookies.
Bake at 325° for 10-15 minutes, or till slightly browned on top.
Print-friendly copy here.
Oooh, I like the sound of that recipe. May need to try it out this weekend.
We will have to try this recipe. Great pics!
Stupid, stupid question, but, soured heavy cream? Add vinegar?
Hee. I’ve always had it sour on it’s own, usually unintentionally. Buttermilk should do the trick as a substitution. Now that I think of it, a substitution for buttermilk is cream + vinegar or lemon juice, right? I think you nailed it!