But what really makes it feel like Christmas? Finally, after skiing today, we had time to make Sour Cream Cut-Outs, the quintessential Christmas cookie of my youth. Sour Cream Cut-Outs are the cookies I made for my Kindergarten teacher Mrs. Printup. The cookies I have had every Christmas of every year of my life. We simply can't have Christmas without a day of rolling out dough, cutting out stars and elves and bells, and making a beautiful mess of the kitchen.
Sour Cream Cut-Outs
- 1 cup shortening
- 1 cup sugar
- 1 cup sour cream
- 3 egg yolks, lightly beaten (save the whites...you may want to make meringue cookies later!)
- 1 tsp. vanilla
- 3 cups flour
- 1 tsp. salt
- 1 tsp. baking powder
- 1/2 tsp. baking soda.
- Cream the shortening, sugar, and sour cream.
- Add the egg yolks and the vanilla.
- In a separate bowl, mix the flour, salt, baking powder and baking soda.
- Combine the flour mixture with the sour cream mixture. The dough will be a bit sticky.
- Wrap the dough in plastic wrap and chill for 2-3 hours.
- Keeping the dough chilled, pinch off a ball, and roll out on a floured surface to about 1/4 inch thick.
- Cut out cookies, and gently transfer them to a cookie sheet.
- Bake in a preheated 375 degree Fahrenheit oven, for 10-15 minutes. Keep an eye on them, especially the smaller cookies may cook more quickly.
- Remove the pan from the oven before they turn brown on the edges. Cool on a rack. Once cooled, you may call in the kids to decorate with your favorite frosting. (I use confectioner's sugar thinned with milk and a little bit of almond extract.)