Saturday, March 27, 2010

Italian Sour Cream Cookies ~ Great for Easter



These Sour Cream Cookies were a favorite to many I shared them with.
These would be great for Easter!
Next week is Easter. So, if you are in need of a great cookie, give this one a try.
They are light and airy…and lemony.

Oh, by the way, this recipe was found in a recipe book created by church members. The instructions were very sparce. I literally had to tweek this recipe to where it is today. But, it was worth the effort.


TEMPERATURE: 350 DEGREES
BAKE: 11-14 MINUTES

INGREDIENTS:
1 1/2 sticks butter, softened
1 cup sugar
2 eggs, beaten
2 Tbp lemon extract
2 Tbp vanilla
1 1/2 tsp baking powder
1/2 tsp baking soda
3 1/4 cup AP flour
8 ounces sour cream
AP flour – for molding cookies

GLAZE:
1 cup confectioners sugar, sifted
1/4 cup milk
1 tablespoon lemon extract
Mix all ingredients. (add more sugar for thicker consistency)

Colored Sprinkles ~

DIRECTIONS:
Mix dry ingredients together. (sugar, baking powder, baking soda, flour)
Mix in softened butter.
Add beaten eggs.
Add lemon and vanilla extracts.
Mix to a dough consistency.
GENTLY FOLD (by hand) sour cream into dough. DO NOT OVERMIX.
Cover bowl of dough with plastic wrap. (wrap must touch the dough to avoid developing a skin on it)
Refrigerate for 2 hours.

Prep pans: Line sheet pans with parchment paper.
Line up wire racks with trays underneath.
Prep cookie molding process: Have ice cream scooper and AP Flour on plate ready.
Remove dough from fridge.
Remove plastic wrap.
Lightly sprinkle AP flour on dough.
Using small ice cream scooper, flour the scooper, dip into dough scooping up a walnut sized portion.
Roll the dough into a ball. (Use flour lightly on dough and/or your hands to avoid sticking)
Place cookie dough ball on baking sheet. (keep about an inch apart). Repeat until done.

Bake cookies 11-14 minutes.
Cool on wire racks lined with trays underneath.

Prepare the glaze.

Glaze Process:
Dip the top of the cooled cookie in the glaze.
Let excess drain off in bowl.
Place cookie on wire rack. (the tray on bottom will catch drips)
Sprinkle a few Colored Sprinkles on the cookie.
Continue this process until all cookies are glazed.
Allow the cookies to dry.
Cookies are ready to eat.

To Store:
Place cookies in airtight container. (I separate cookies with waxed paper)
Refrigerate.

To enjoy:
Allow cookies to come to room temperature. (or microwave for a few seconds)



~ Lent…Palm Sunday…Holy Week…Easter ~

Let’s start from the beginning…

First there is Lent,

then Palm Sunday,

then Holy Week

which ends with

Easter Sunday.

To learn more… read on…

What is Lent?
Lent is the Christian season of preparation before Easter.


What is Palm Sunday?
On Palm Sunday Christians celebrate the Triumphal Entry of Jesus Christ into Jerusalem, the week before his death and resurrection.

What is Easter?
On Easter Sunday, Christians celebrate the ressurection of the Lord, Jesus Christ.

Enjoy Your Easter!

Peace in Baking!

Carmen

Baking is my Zensweet nibbles for the soul

4 comments:

Christine said...

Wow the cookies look really pretty. I like how you took the picture in a glass. Nice composition. Thanks for sharing the recipe. Happy Easter!

sweetlife said...

great recipe...I love the sprinkles..great pics..the palms with the lilly I love palm sunday...
sweetlife

Erica said...

Wow! Beautiful cookies, Carmen! Happy Easter.

oneilslab said...

The cookies sound wonderful! Thank you for the recipe. I simply adore cookies that are just slightly sweet.

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ALL PHOTOGRAPHY (UNLESS INDICATED) IN THIS BLOG BELONGS TO CARMEN ORTIZ OF BAKING IS MY ZEN.

PLEASE DO NOT USE MY PHOTOGRAPHY WITHOUT MY PERMISSION.

Thank You.

~ Carmen Ortiz - blogger (Baking is my Zen)