Five Green Acres Mary Jo + Andrew Borchardt Poynette, WI
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There were none left to frost.

There were none left to frost.
February 7, 2013 Mary Jo


Having missed the boat on making cut-out cookies before Christmas, we snagged the opportunity to do it recently, in honor of Valentine’s Day.  I assembled Grandma’s time honored recipe, fancy cookie cutters (a heart, flower, pig, and tartlet pan) and my two best bakers.





The cookies disappeared from the cooling racks before even the slightest whisper of frosting could be mixed.

Grandma’s World-Famous Sour Cream Cut-Out Cookies

1 c. butter
1 c. sugar
1 egg
1 c. soured heavy cream (or buttermilk)

4 c.  flour
½ t. baking soda
½ t. salt
1  t. vanilla

Cream butter, gradually adding the sugar till fluffy.  Add egg, beat well.  Sift dry ingredients together and alternate adding to egg mixture with the soured cream (buttermilk).  Add vanilla last.

Chill overnight, or for several hours.  Keep unused portions chilled as you roll out the cookies.

Bake at 325° for 10-15 minutes, or till slightly browned on top.

Print-friendly copy here.

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