Cookies

Here's a new one I've tried after having sugar cookies for dessert with Dorothy & Mollie at the White House in Yakima.  They were wonderful and I am trying to match them if I can! 

http://www.whitehouseinyakima.com/

Soft Sugar Cookies
       1 c sour cream
       2 c sugar
       1 c butter
       4 eggs
       1 t vanilla
       6 c flour
       3 t baking powder
       1 t baking soda
       1 t salt

Combine sour cream, sugar, butter, eggs, and vanilla. Beat for 2-3 minutes.

Add dry ingredients and mix well.  Chill for 25 minutes or until firm.

Roll it out to about 1/4 inch thick or roll them thick for cake-like cookies.  You may have to add a little flour to roll them out so the dough is workable but remember the less flour you use, the softer your cookie will be. 

Bake at 350° until LIGHT golden brown about 8-10 minutes.  (When you take them out they will seem underdone but they aren't. Let them cool on the pan and they will be perfect and moist. It you like them harder and more crunchy just bake them a little longer.)
Makes around 4 dozen.

Butter Cream Frosting

       1 c butter
       4 c powdered sugar
       1/4 t salt
       1 t almond extract
       1/3 c heavy whipping cream

In a mixing bowl, cream butter until fluffy. Add sugar and continue creaming until well blended. Add salt, vanilla, and whipping cream. Blend on low speed until moistened. Beat on high till fluffy.

Haven't tried this one yet, but it is next!

Soft Sugar Cookies

Mix:
       1 c butter
       1 c sugar
Add:
       3 beaten eggs
       1 t. vanilla
Sift and mix with sugar mixture:
       3 c flour
       2 t. cream of tartar
       1 t. baking soda
       1 t. ground nutmeg

Roll dough on lightly floured surface and cut with a simple cookie cutter. I cut these cookies thick, about 1/2 inch. *This is a really soft dough, try not to add too much flour so your cookies will stay soft and moist.
Bake @ 425° for about 10 minutes or until lightly golden.

Basic Frosting

       1/3 c. butter
       3 c. powdered sugar
       3 tbsp. cream or milk
       1-1/2 tsp. vanilla
Beat together all ingredients until smooth.

*You can also add a little extra milk or cream to the recipe to thin it down into a glaze. This makes frosting really easy! Just turn the cookies upside down and dip in the glaze and let it roll down the sides or set cookies on a cooking rack and drizzle the glaze over the top. (Make sure you allow plenty of time for the glaze to dry before stacking.)