Belated Merry Christmas to all of you, my loyal readers. Hope you all had wonderful, joy and laughter filled Christmas.
Surely by now most of you are making plans for New Year's Eve. So let me wish you Happy and Healthy New Year.
Be well, be kind, be strong, eat well, smile more.
I've tried a new recipe for Soft Sugar Cookies few months ago. It's delicious and a keeper. Trust me.
I've decorated them with buttercream instead of royal icing, as many of you prefer buttercream over royal icing. I used simple stenciling technique to create gingerbread man or a snowman. Have fun with.These cookie stay soft, and though I haven't tried it myself I wouldn't recommend them for shipping. I suspect they would break easily in shipping.
In a plastic container layered between pieces of wax paper, they last for about 2 weeks. I hope you like them.
I also made Soft Pumpkin Cookies with Maple Buttercream and they are absolutely fabulous. Recipes are similar and easy to follow and equally delicious, although if you gave me option I'd pick the pumpkin ones, just because I love the cinnamon so much. and maple buttercream is to die for.
Soft Sugar Cookies (bake at 350F, 8-10 minutes, mine were done in about 9 minutes) If making larger cookies than 3 inches, bake them for little longer.
5 1/2 cups all purpose flour
1/2 tsp baking powder
1/2tsp baking soda
1/2 tsp salt
2stick room temperature unsalted butter
2cups granulated sugar
1cup room temperature sour cream
1tsp vanilla extract
1tsp vanilla bean paste
additional flour for dusting
Sour Cream Buttercream Frosting
2cups room temperature unsalted butter
6 1/2 cups powdered sugar
1/4 cup sour cream
1tbl vanilla extract
1/4tsp almond extract
1/4tsp lemon extract