Sour Cream Spritz Cookies |
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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 1 |
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This recipe is from the booklet supplied with the Mirro brand Cookie & Pastry Press. Ingredients:
1 cup butter (refrigerator temp for electric mixer, slightly softened for hand mixing, margarine or shortening can) |
3/4 cup sugar |
1 egg yolk |
1 teaspoon vanilla |
1/3 cup sour cream |
2 3/4 cups sifted flour |
1 teaspoon cinnamon |
1/2 teaspoon salt |
1/4 teaspoon baking soda |
Directions:
1. Preheat oven to 375°.
2. Cream butter and sugar well. *(See note below.).
3. Beat in egg yolk, sour cream and vanilla.
4. Sift together dry ingredients and gradually blend into the creamed mixture.
5. Fill cookie press and form cookies on ungreased cookie sheet, decorate with sprinkles, if desired.
6. Bake at 375°F for 10-12 minutes. Checking for a slightly set or very slightly browned cookie at 10 minutes. If needed, bake another 1-2 minutes.
7. Remove cookies from baking sheet while warm & transfer to wire rack to cool.
8. Decorate if desired or enjoy them plain.
9. Store in an air-tight container and layered between foil or waxed paper, if needed. These cookies freeze well.
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