LORETTA PAINTER'S SOFT SUGAR COOKIES
"Loretta Painter owns a restaurant and catering business in Stewardson, Illinois. She says that using margarine rather than butter keeps the cookies softer longer. I love this recipe because the cookies are indeed soft and chewy and have a wonderful flavor from the addition of sour cream."
1 cup margarine
1 1/2 cup granulated sugar
2 large eggs
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla extract
1/2 teaspoon salt
3/4 cup sour cream
4 cups all-purpose flour
Your favorite icing (for decorating)
In a large mixing bowl, beat margarine and sugar until light and fluffy. Beat in eggs, sour cream, and vanilla extract; mix well.
In a separate bowl, stir together flour, baking soda, baking powder, and salt. Gradually stir the flour into the margarine mixture until well incorporated. Wrap dough in plastic wrap and chill several hours or until dough is firm enough to handle.
WHEN READY TO BAKE:
Preheat oven to 350 degrees F. On a lightly floured board, roll out to about 1/4-inch thick and cut into shapes with cookie cutters.
Place on ungreased baking sheets and bake about 15 minutes or until edges are slightly browned. Let cool about 1 minute on the baking sheet and then remove to wire rack to cool completely.
Decorate with your favorite icing (we recommend Royal Icing).
Store in an airtight container at room temperature for up to 1 month if not frosted or up to 1 week if frosted.
These cookies ship well if cut into regular geometric shapes (such as circles or squares) and packed very carefully. They can break during shipping if you cut them into irregular or delicate shapes like Santa Claus and snowflakes. If you want to use fancy cookie cutters, it is best to hand-deliver these cookies.
Makes about 48 cookies, depending on the size cookie cutters you use
Source: Christmas Cookies Are for Giving by Kristin Johnson and Mimi Cummins
"Loretta Painter owns a restaurant and catering business in Stewardson, Illinois. She says that using margarine rather than butter keeps the cookies softer longer. I love this recipe because the cookies are indeed soft and chewy and have a wonderful flavor from the addition of sour cream."
1 cup margarine
1 1/2 cup granulated sugar
2 large eggs
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla extract
1/2 teaspoon salt
3/4 cup sour cream
4 cups all-purpose flour
Your favorite icing (for decorating)
In a large mixing bowl, beat margarine and sugar until light and fluffy. Beat in eggs, sour cream, and vanilla extract; mix well.
In a separate bowl, stir together flour, baking soda, baking powder, and salt. Gradually stir the flour into the margarine mixture until well incorporated. Wrap dough in plastic wrap and chill several hours or until dough is firm enough to handle.
WHEN READY TO BAKE:
Preheat oven to 350 degrees F. On a lightly floured board, roll out to about 1/4-inch thick and cut into shapes with cookie cutters.
Place on ungreased baking sheets and bake about 15 minutes or until edges are slightly browned. Let cool about 1 minute on the baking sheet and then remove to wire rack to cool completely.
Decorate with your favorite icing (we recommend Royal Icing).
Store in an airtight container at room temperature for up to 1 month if not frosted or up to 1 week if frosted.
These cookies ship well if cut into regular geometric shapes (such as circles or squares) and packed very carefully. They can break during shipping if you cut them into irregular or delicate shapes like Santa Claus and snowflakes. If you want to use fancy cookie cutters, it is best to hand-deliver these cookies.
Makes about 48 cookies, depending on the size cookie cutters you use
Source: Christmas Cookies Are for Giving by Kristin Johnson and Mimi Cummins
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Desserts - Cookies, Brownies, Bars
Desserts - Cookies, Brownies, Bars
- Black and White Pinwheels (refrigerator cookies)
- Chile Chocolate Brownies with Mocha-Chipotle Glaze
- Coffee Cookie Bars with Caramel Icing (Farm Journal, 1971)
- Prize Winning Toffee Squares (topped with milk chocolate bars)
- Sandwiched Sugar Cookies
- Coffee-Walnut Cookies (make ahead, slice and bake) (food processor)
- Special K Bars (using butterscotch chip and chocolate chips)
- Oatmeal Maple Syrup Drop Cookies
- Old Fashioned Sugar Cookies (cutout cookies using cream of tartar)
- Malted Milk Cookies with Malted Milk Frosting
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!