Sour Cream Sugar Cookies
(not ready for prime time yet)
These are more delicate than your average gingerbread or other rolled
cookie, with all of the rich dairy ingredients and that pitiful little
bit of flour. You definitely want the dough to stay as chilled
as possible while working with it (an ideal time to bring out the
marble slab if you have it), to avoid needing to add massive amounts of
flour to the dough. They'll be more delicate, almost flaky, if
you can keep the extra flour to a minimum.
Today I treated them like I do
crackers: rolling the dough out directly on the silicone baking pan
liners, scoring them gently into diamond shapes, and sliding the
silicone sheets onto the baking pans without ever trying to move the
cookies once they're rolled out and before they're baked. DID THIS WORK?
I've already
adapted the original recipe (a family recipe of some of our neighbors
growing up) by decreasing the sugar a bit and 'building in' some of the
extra flour that is always needed. If you want a bigger
challenge, try using 2 cups sugar and 2 cups of flour per the original
recipe, and dissolving the baking soda first in 1/4 cup hot water.
Ungreased or lined baking sheets Oven 375 degrees F Time 10-12 minutes