Sweet Gatherings 1

Bloggers from Around the Valley Share their Favorite Holiday Cookie Recipes

 

Mom’s AMAZING Sour Cream Cookies

Recipe Courtesy of Lindsey Watson; NorthPhoenix.CityMomsBlog.com

From OneGoodThingByJillee.com

Ingredients:

3 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1/2 cup shortening

1 cup sugar

2 large eggs

1 cup sour cream

1 teaspoon vanilla extract

Directions:

In a medium bowl, combine flour, baking powder, baking soda and salt. In the bowl of an electric mixer fitted with a paddle attachment, beat the shortening and sugar together on medium-high speed until soft and fluffy. Beat in the eggs one at a time, mixing well after each addition. Add the sour cream and vanilla and blend together until creamy.

With the mixer on low speed, add in the dry ingredients, (I add it 1/3 at a time) mixing just until incorporated and evenly mixed. You will have a very sticky dough at this point, so it is very important to chill the dough for at least 1-2 hours.

Divide the dough into two portions. Roll out one section at a time, it’s easier to work with a smaller piece. Roll out to a little over ¼-inch thick with plenty of flour on your board to avoid sticking issues. Use cookie cutters to cut out desired shapes.

Bake the cookies between 10 and 12 minutes at 350 degrees, until they are barely starting to brown on the edges.

Sugar Cookies

Recipe Courtesy of Jennifer Schutsky; NorthPhoenix.CityMomsBlog.com and HawksandHoney.BlogSpot.com

From AllRecipes.com

Ingredients:

1 1/2 cups butter, softened

2 cups white sugar

4 eggs

1 teaspoon vanilla extract

5 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

Directions:

In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder and salt. Cover, then chill dough for at least one hour (or overnight).

Preheat oven to 400 degrees F. Roll out dough on floured surface 1/4 to ½-inch thick. Cut into shapes with any cookie cutter. Place cookies 1-inch apart on ungreased cookie sheets. Bake 6 to 8 minutes in preheated oven. Cool completely.

Icing (Jennifer’s own recipe)

Ingredients:

4 cups confectioners’ sugar

1 1/2 T butter, softened

1/2 teaspoon vanilla extract

1/4 teaspoon salt

3-4 T milk

Optional, spoonful of non-hydrogenated vegetable shortening

Mix well and add colors of your choice.

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