Sugar cookies are a favorite holiday cookie. This sugar cookie recipe uses sour cream to add moisture and a added texture which will keep these cookies soft and together for a longer period of time. Happy Holidays! 

1/2 cup butter, softened

1 cup granulated sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

dash of salt

1/2 cup dairy sour cream

1 egg

1 teaspoon finely shredded orange peel

1/2 teaspoon lemon extract

2 1/2 cups all-purpose flour

Powdered Sugar Icing (see recipe below) or your favorite frosting

1. In mixing bowl, beat butter with electric mixer 30 seconds. Add sugar, baking powder, soda, and salt; beat well. Beat in sour cream, egg, peel, and lemon extract.

2. Beat in as much flour as you can with the mixer. Using wooden spoon, stir in remaining flour. Divide in half. Cover; chill 1 to 2 hours or until easy to handle.

3. On a well-floured surface, roll out half of the dough at a time to 1/4-inch thickness. Using a cooking cutter, cut dough into desired shapes. Place cookies 1 inch apart on an ungreased cookie sheet.

4. Bake in a 375* F oven for 6 to 7 minutes or until edges are firm and bottoms are light brown. Transfer to wire rack; cool.

6. Prepare the Powdered Sugar Icing or frosting. Spread the mixture over cookies. Immediately top each cookie with candied citrus peel or let dry and paint designs on each with food coloring.

Powdered Sugar Icing

4 cups sifted powdered sugar

1/4 cup milk

food coloring (optional)

1. In a medium mixing bowl, beat together sifted powdered sugar and milk.

2. Stir in additional milk if needed, 1 teaspoon at a time, until glaze is easy to spread.

3. Tint with food coloring, if you like.

Makes 40 to 50 cookies.

Recipe and photo courtesy of Midwest Living Magazine.

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