First of all, everything is at room temperature. I set the butter out all night, and day depending on when I make the dough. The eggs and the sour cream I set out for 1-2 hours.
I cook so much that I keep my flour and sugar in these wonderful storage containers. I also bought the screw-on lids (so much easier than the tough push-on lids.) And then, I always sift the flour, baking soda, baking powder and salt together to mix the dry ingredients. I don't have an expensive sifter. I use the wire strainer that costs $1 at the dollar store. Works great!
I love this attachment for my KitchenAid for when I'm adding in the dry ingredients. The one my mother has is a one piece unit. Now they sell them as a two piece, put together unit - not quite as effective because there is space where the flour can escape, but still helpful.
Also, though I mix all my wet ingredients with the regular mixer attachment, before I add the dry ingredients, I switch to the kneader attachment. It really keeps everything mixed well, including the bottom of the bowl (you know how sometimes you find unmixed ingredients at the bottom? Icky!)
Also, I like the dough to be sticky - here's my hand after I took a batch out of the mixing bowl. I don't like to add too much flour because then the cookies are dry. (also, I don't use a lot of flour on my rolling mat, nor do I set cut dough on flour, I set it on wax paper.)
So, because it's sticky, I always refrigerate the dough overnight. This way when I roll out the dough to cut it, it's not sticky. So here are my dough balls ready for the fridge.
And finally, here's the recipe:
Wet Ingredients
1 c Butter (softened to room temperature)
3 Eggs (room temperature)
1½ c Sugar
2t Vanilla
1 c Sour Cream (room temperature
*Mix well until creamy*
Dry Ingredients
5½ c Flour (again, its OK if its little sticky)
2t Baking Powder
1t Baking Soda
¼ t Salt
*Sift together in separate bowl*
**Bake at 350 for 8 minutes for small cookies, 9-10 minutes for large cookies (just before the edges go brown.) Remove immediately from cookie sheet to cooling rack.
**Frost after cooled. I made cream cheese frosting this year for the cookies. I didn't add as much sugar though since the cookies are so sweet.
Enjoy!
1 comment:
I'm on the lookout for the best sugar cookie recipe. I will have to try this one!
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