Sour Cream Cut Out Cookies

Both my mom and my sister called me last week to ask for this recipe. “It’s on my blog,” I said. They both called back five minutes later. I was wrong. And so I knew that I couldn’t wait another week to share one of my most requested recipes. So here you are, friends and family! The Sour Cream Cut Out.

These cut out cookies are a holiday classic. Perfect for dunking into a mug of hot chocolate or for sitting beside a cup of coffee. Just waiting to be slathered in a rich white frosting, these cookies hold their shape incredibly well. And the dough? It’s a JOY to roll this dough out on your kitchen counter. (I advise chilling the dough for thirty minutes before rolling, but I almost always run out of time…and I never have had a problem with sticking).

One cup of sugar for every six cups of flour means that your cookies won’t be overly sweet. The sugar-overload can come from your frosting. My mom (who isn’t a big fan of saccharine desserts) actually prefers these sour cream cut outs WITHOUT. The cake-like cookie is just sweet enough for her. But if you’re like the rest of us, a light (or thick) slathering of royal icing makes these cut-outs even better.

And what about the key ingredient? Sour cream makes these cookies unbelievably soft…and adds just the slightest hint of tang. I’m tempted to try these with full fat Greek yogurt one year. I imagine the cookies would turn out well. Let me know if you give it a try!

We made a big batch of these for our first annual cookie exchange. We swapped cookies with old and new friends on Saturday night. Lucy delighted in being passed from person to person, and I think we were all impressed with our array of baked treats.

I hope everyone has a blessed Christmas week. I’ll be sharing a new weekly segment on Thursday…so be sure to stop by!

Sour Cream Cut Out Cookies

2 sticks butter (softened to room temperature)

1 cup granulated sugar

2 eggs

1 cup sour cream

1-2 tsp vanilla or almond extract

1 tsp baking soda

1 tsp baking powder

1/2 salt

6 cups sifted cake flour (all-purpose flour works if you’re in a pinch)

Using a stand mixer, cream together your butter and sugar until smooth (2-3 minutes). Add in one egg at a time, mixing well after each addition. Stir in the sour cream and vanilla and beat until smooth and well-combined.
Whisk together your dry ingredients in a separate bowl. Gradually add flour mixture to butter mixture to form a dough that is stiff enough to roll out. (You may need to add more or less flour). Refrigerate your dough for 30 minutes before rolling out.

Preheat your oven to 375 degrees Fahrenheit. Roll out your dough to 1/4 inch thickness on a well-floured surface. Cut into shapes of all sizes and varieties! Place on an parchment lined cookie sheet and bake in preheated oven for 8-10 minutes.

Little Things

Simple shots of our life this past week. Tune back next week for a similar post. I’d also love to have you follow me on Instagram (@cakestand) if you’re interested in more photos of food and baby. Have a beautiful and bountiful weekend, my friends!

She’s getting ready for her first Christmas…

And so are we…this beautiful doll came all the way from Berlin. A fitting first gift for Miss Lucille.

Ryan made and enjoyed numerous bowls of ramen this week.

And Lucy enjoyed this. Again and again. We’ve been exclusively breastfeeding for SIX MONTHS. I’m happy and proud.

My inspiration board complete with stitches, dancers, beaches, and letters from Grammy.

And of course, our greatest earthly source of JOY.

Holiday Truffles

Gifts from the kitchen are a pleasure for both the giver and receiver. At least in my world. With the bustle of the holidays in full force, I find solace in my kitchen late at night. Lucy goes to bed and I pull out my mixing bowls. These past few weeks, my kitchen has been dripping in chocolate. Stacks of semi-sweet, unsweetened, and white chocolate crowd out our usual over-abundance of fruits and vegetables. Because it is Christmas and because most of these chocolate treats go out my door, this is all well and good.

As I mentioned last week, Ryan and I are hosting a cookie exchange on Saturday. A batch of these holiday truffles will serve as the perfect sweet bite to greet my guests when they walk through the door. Even better, I’m boxing a second batch of these truffles up to give away as small gifts. A good book along with a box of these holiday truffles? I think I might have Santa beat.

These truffles celebrate the flavors of the season. I have had the privilege to work with McCormick over the past nine months, and I’m now quite attached to my collection of spices and extracts. Cinnamon and nutmeg add that quintessential Christmas spice and a dash of pure vanilla extract reminds me of how my grandmother smelled every Thanksgiving to New Year. They come together remarkably easy (especially on a cold day…baking with chocolate is so much easier in the winter than the summer!) and they’ll make you friends, I promise. If you don’t care for spice, feel free to omit the cinnamon and nutmeg and add a 1/2 teaspoon of pure peppermint extract. Another delicious variety of these holiday truffles.

And oh, did I mention today is my birthday? I don’t know if I could have had a better year…I can’t wait for the ones to come.

Holiday Truffles

6 ounces semi-sweet chocolate, coarsely chopped

4 ounces bittersweet chocolate, coarsely chopped

1/2 cup heavy cream

3 tablespoons unsalted butter

2 teaspoons vanilla extract

1/2 teaspoon McCormick cinnamon

1/8 teaspoon McCormick nutmeg

1/8 teaspoon McCormick cloves

Place chocolate in a heatproof bowl. Set aside. Bring cream and butter just to boil in a small saucepan over medium heat. Pour liquid over chocolate in bowl. Allow to stand for two minutes before stirring until chocolate melts. Add vanilla and spices, stir well.

Refrigerator for 90 minutes, or until truffle mixture is firm enough to handle.

Shape truffles into one inch balls using a cookie scoop or melon baller. Place on parchment paper lined tray. Roll truffles into round balls using hands (if truffles begin to soften too much, return to refrigerator or freezer for 15 to 20 minutes or until firm). Sprinkle balls with confectioners’ sugar if desired. Store truffles in air-tight container in refrigerator.

Makes 2 dozen truffles

Little Things

Simple shots (iPhone) of our life this past week. Tune back next week for a similar post! I’d also love to have you follow me on Instagram (@cakestand) if you’re interested in more photos of food and baby. Have a blessed weekend, friends!

A brisk walk before an ARCTIC COLD FRONT that kept us indoors for days.

My suggestion for passing a cold winter day: cookies and a good book

We hung our very first ornaments on our very first Christmas tree

Baby cheeks

This caramel and chocolate tart will be coming to the blog very soon

My sweet girl standing, yes standing, in her crib….

…and sitting beneath her Christmas tree

Monet

Anecdotes and Apple Cores

Feeling FESTIVE

Today, I brave the United States Post Office. A dreaded trip made even more frightful with a baby in tow. Long lines, cranky clerks, and never enough packing tape or stamps. But as of tonight, my packages and Christmas cards will be on their way (think Texas, Nebraska, California, New York, Pennsylvania…) And so I thought I’d send all my lovely readers our Christmas card too.