Note: This post is a transcript of my first video, which can be found posted on my facebook page "Home EricaNomics". The recipe discussed in the video is at the end of the blog!
Hi everyone! My name is Erica and this is my first video post for my page, Home EricaNomics! I am just getting started and I am glad you’re here. Today you won’t find a fancy set, video editing or someone who spent a lot of time prepping the area. You’re getting the real me! Walk into my house on any given weekend, and you’ll probably find me puttering around my kitchen in an old apron and a messy bun. Maybe as time goes on, I’ll get better at the video part. I’m here making these videos, posts and blogs because I truly want to share my ideas with you and tell my stories. So, here we go!
Since it’s just a few days before Christmas, I wanted to start with a Christmas cookie post. I know people everywhere are getting ready with their Santa cookies. In our house, we make a special kind of sugar cookie. We use an old family sour cream cookie recipe that I got from my Great Grandma Cohoon. They are so soft and delicious. The secret ingredient that really sets it apart is the hint of nutmeg!
We didn’t just have grandma’s sour cream cookies for the holidays. I think Grandma kept a constant supply. I can remember my mom telling me we had to say hello and give hugs before we went looking for and asking about the cookies. She had a big round tupperware container that was always on the top of the fridge. She only used a dusting of sugar and I still prefer them that way to this day!
Now, my kids love all the frosting and to be honest, I have never been a huge fan of frosting. Turns out, I never really had the right kind of frosting. Now that I know how easy it is to make frosting, we only have homemade frosting now! Cakes, cookies, whatever. No more cans of frosting here!
So, I will share with you one of my dearest recipes. I store my recipes in an old binder and sometimes loose in a drawer. I remember asking my grandma to tell it to me and I wrote it on some tiny piece of notepad paper. It was later transcribed a few places and I’m sure it’s changed some here and there! When I first started making these cookies, I always thought I needed more flour and ruined several batches that made better dog biscuits than cookies. As a bonus, I’ll share the simple frosting recipe I use alongside these fabulous cookies.
Sour Cream Cookies (makes about 2 dozen 2-3 inch cookies, ¼ inch thick)
Preheat the oven to 375, Cookies take 10-12 minutes to bake depending on size and thickness! For a more crisp cookie, increase temp to 425 and roll out thinner and bake for 8 minutes!
Ingredients:
1 cup shortening (I prefer butter flavored Crisco sticks)
1 cup white sugar
1 egg
1 cup sour cream
1 ½ teaspoon vanilla (good Mexican vanilla!)
4 cups flour (you’ll need more for rolling it out)
1 ½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon nutmeg
Directions:
Cream together shortening, sugar and egg. This part is important. You need to really fluff that stuff up! Gently fold in sour cream. Combine all dry ingredients and mix well. No need to sift. Slowly mix in dry ingredients until you have a well mixed batter. I portion it out in wax paper and let it chill in the fridge for a few hours or wrap it tightly for the freezer if I plan on using it later.
Flour your surface and roll out the dough. You can always use an extra sheet of wax paper over the dough and roll it over that to prevent sticking from the rolling pin. If your dough gets too warm, let it chill before continuing. Use cookie cutters and place cookies on a baking sheet. See information above about temperature and time. If you’re like me and prefer sugar over frosting, sugar them lightly before you put them in the oven!
Frosting:
⅓ cup butter (the real stuff, room temp)
3 cups of powdered sugar
1 ½ teaspoons of vanilla (gotta be the Mexican vanilla!)
2-3 tablespoons of milk to gain the consistency you want
*Note: We do use almond milk in this recipe and the frosting turns out just fine!
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