Cookie swap: Anita's sour cream sugar cookie recipe

My family loves sugar cookies. I added sour cream to a basic sugar cookie recipe and found that the cookies were softer and had a lovely European flavour. They can be adapted for any season or occasion using different cutout shapes. They go quickly!

Ingredients

• 3 cups flour

• 2 tsp baking powder

• 1/4 tsp salt

• 1/4 cup unsalted butter

• 1/4 cup sugar

• 1 egg

• 1/4 cup sour cream

• 2 tsp vanilla

Directions
1 In a bowl sift together flour, baking powder and salt.

2 In a large mixing bowl beat together butter and sugar until creamy. Add the egg, sour cream and vanilla and continue beating until well combined.

3 Add flour mixture in two or three portions beating after each addition until smooth. Wrap in plastic and refrigerate an hour or overnight.

4 Preheat oven to 350°F. Line cookie sheet with parchment paper. Roll cookie on a lightly floured surface to thickness of 1/4-inch. Cut into desired holiday shapes with cookie cutters. Arrange on cookie sheets and bake for 10–13 minutes (depending on size). Decorate with sour cream glaze.

Sour cream glaze ingredients

• 3 cups icing sugar

• 3 tbsp sour cream plus 6 tsp water

• 1/4 tsp vanilla

Directions
1 Sift icing sugar. Add liquid/sour cream mix until smooth. Add more water by half teaspoonfuls if glaze is too thick. Spread on cookie and decorate with holiday sprinkles.

Makes 3–4 dozen cookies (depending on size of cutout).

Read more in Food & Entertaining and Holiday Cookie Swap Recipes