Today’s post is brought to you by Grandma Lori (Jodi’s mom, and Julie’s mother in law). If you’ve been around a long time, you know Grandma Lori from the Extreme Food Storage Makeover series we did. You have got to check it out if you haven’t already 🙂
Anyways, a couple weeks ago, Julie was dreaming of Lori’s famous Sugar Cookies. She jumped on Lori’s Facebook wall and told her how she had been thinking about her cookies lately (Read: Dear Lori, can you make me some of those sometime soon?). Like any fantastic mother-in-law would, Grandma Lori picked up on the hint and sent these little pieces of heaven over last night. They are sealed in a container away from the kids, and as promised on our facebook wall, today we are sharing the recipe with you.
What does this have to do with Food Storage? Absolutely nothing. Sometimes a recipe is so good you just have to share it. Don’t substitute powdered butter, powdered eggs, powdered sour cream, beans for butter or anything like that. Make them as is, and ENJOY! Use a Pumpkin cookie cutter, and color the frosting orange for some Halloween fun, although then your kids might want some. You might not want to share.
Sour Cream Sugar Cookies
This recipe comes from the Cache Stake Relief Society cookbook – compiled 1997 in honor of the 150th anniversary of the arrival of the Mormon Pioneers in the Salt Lake Valley.
2 c. butter – room temp.
2 c. white sugar
2 tsp. vanilla (I’m into Mexican vanilla these days)
1 c. sour cream (no light or fat free – the real deal)
6 c. white flour
2 tsp. baking soda
1 tsp. salt
Beat the first 4 ingredients very well, and fold in sour cream. Add flour, soda and salt. This is quite a sticky dough, so you have to roll out on a well-floured surface. Roll them a little thicker than normal cookies. Bake on ungreased cookie sheets at 350 for 7-10 min. I take them out when they are just a bit underdone. The top is set, but there’s no browning. Let cool a bit on the pans, then remove and cool on wax paper on the counter.
When they are cool – frost with this:
Great Aunt Sheri’s Cream Cheese Frosting from the pumpkin cake recipe
1/2 c. butter
8 oz. cream cheese (again – not the low fat kind for this purpose – use the regular kind)
1 tsp. vanilla
coloring if desired.
Mix these all together nicely, then mix in about
3 c. powdered sugar.
The normal way where you use a spatula or knife and spread a neat layer is not right here. Do it like my daughter Jana does it: Take a big spoonful and plop it in the middle of the cookie, then just spread it around a little bit. Jana also puts a scoop of ice cream on top of the cookie.
If you REALLY want to try these with food storage ingredients, go ahead, but we make no promises that they will be as sinfully delicious as the REAL way.
-Jodi Weiss Schroeder