These are like the cookies with the colored frosting and sprikles you can buy in the supermarket. You can vary the color of the frosting and sprinkles to suit the season or holiday. I played with the recipes until I developed one I liked.
- 1/2 cup butter, softened
- 2 cups sugar
- 1 cup sour cream or yogurt
- 2 large eggs
- 4 cups flour
- 1 tsp. almond and/or vanilla or lemon extract
- 2 1/2 cups powdered sugar
- 1/4 cup softened butter
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 3 tablespoons milk or half-and-half cream
- 1/2 tsp of extract of your choice
- 5 drops food coloring, if desired
- Cookie Directions:
Cream butter and sugar. Beat in egg, extract, sour cream and flour.
Scoop or spoon onto cookie sheet. Small scoop makes about 55 cookies.
Place 2-inches apart on lightly greased baking sheets. Be sure to flatten each with the bottom of a glass dipped in sugar.
Bake at 375° for 10- 12 minutes, or until cookies are done.
Beat all frosting ingredients together until well combined. Add more cream, or powdered sugar, as needed. Ice the cookies when completely cool. Decorate with the sprinkles.
Yield: About 1 1/2 cups of frosting, enough for the whole batch of cookies.
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