This recipe is for you if you want to make broccoli that is slightly unique and of restaurant-caliber within the next three days! This is also fantastic if you want to entertain visitors with a lot of food and want to save some time without looking like you scrimped on quality. This dish demonstrates how to shock your greens to keep them vibrant and how to showcase them so that people can see you care about what you’re serving.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 60 |
| Yield: | 5 dozen |
Ingredients
- 5 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup shortening
- 2 cups white sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 2 cups sour cream
Instructions
- Sift together the flour, baking powder, baking soda and salt; set aside. In a large bowl, cream together the shortening and sugar until smooth. Beat in the eggs one at a time then stir in the vanilla and sour cream. Gradually mix in the sifted ingredients until just blended. Cover or wrap dough and chill overnight.
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven, until edges are lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts
| Calories | 114 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 13 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 2 g |
| Sodium | 65 mg |
| Sugars | 7 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
I followed the recipe but substituted flavored (not fruit at the bottom) yogurt for the sour cream. One word – NOPE.
No changes and will definately make it again!
These are great!
Not a cut-out cookie! Flavorful dough that was entirely too soft to roll, even after all day in the fridge.
This is absolutely the type of cookie I was looking for. Only change I made was adding a tad more flour and using 1/2 tsp almond extract and a 1/2 tsp vanilla extract. When I first put the dough together I really thought it was going to go wrong because it’s a very sticky, loose dough. But when I make a recipe for the first time I try not to make major changes but I did feel it needed a tad more flour so I added another 2tbsp flour. Instead of refrigerating, I put the dough in the freezer for about 2 hours. I was more than surprised that it came out the perfect texture and was very easy to roll out too. So please do not make the mistake of adding an extraordinary amount of extra flour. This is probably why some are saying this is very biscuit-like. After rolling and cutting, they baked up perfectly, rising just enough to make them cakey. It’s very hard to tell by looking that it is done baking so just set the timer for 10 minutes and trust it. They will not look browned but that doesn’t mean they aren’t done. As long at the tops are dry looking and look slightly “puffy” then they are done. These are rather plain on their own so frosting is almost necessary. I used a butter cream (3tbp butter, 1 tsp vanilla, ~3 tbsp milk, and powdered sugar to bind) I whipped my frosting longer than I normally would because I wanted to create an airy frosting. In the end they were yummy and perfect! On their own this is
This dough is way too sticky! I tried adding extra flour but it doesn’t work. I took the advice of others and used less sour cream but no matter what I did it’s unworkable. It stuck to my counter. I chilled it over night. Made no difference. This was a nightmare mess getting off my counter. I wouldn’t recommend this recipe!
Really like the recipe, and have used it a few times. A few things to note with my best batch, I did add a bit more flour and also used BUTTER FLAVORED shortening. Made a huge difference in the flavor. I could eat these without frosting all day.
The cookies tasted fine when they were baked, but the dough was so sticky I had to wash my hands a million times. I let the dough chill in the freezer for 2.5 hours and tried it, very sticky, then put it in the fridge over night and still so darn sticky. Making Christmas cookies should be fun not this frustrating.
Has a nice light flavor and is fluffy, but is difficult to work with without using a lot of flour. This was after being refrigerated for 24 hours. Next time I will add additional flour when I make the recipe. Does not break easily when decorated with icing. Good lunch box cookie.
This is one of my favorite cookie recipes. The cookies are always a big hit! The dough can be quite sticky and difficult to work with, but I have found that two clicks of a cookie press will make a good sized cookie in different shapes. After two clicks, the dough needs to be pressed down a bit, because they puff during cooking. The last time that I made them, the baked cookies were sticking to the pan, so a little non-stick spray helped solve the problem. The only modification that I have made to the recipe is adding an extra cup of flour. This works everytime! 🙂
The taste was great I thought but needed more flour.. even after putting in the fridge all night…still tooo sticky!
I just made these cookies, they taste good but were REALLY sticky, even after the chilling in the freezer. I ended up rolling it into a log and cutting them as icebox cookies. They were a little bland so if I make them next time I would add lemon as previously suggested. The one thing I did different was to mix icing sugar in with my flour when I rolled them out. This really helps cut through the flour taste. My boys enjoyed decorating them.
In a word: BLAND. I will not use this recipe again. They are not horrid or inedible, and are definitely very cakey. They puffed up a lot. I read previous reviews – unfortunately after mixing the dough , but it did add fresh grated nutmeg to the multitude of flour (at least 1.5 cups) needed to incorporate during roll-out hoping to add some flavor. Icing helped a bit, but this is still not the dense, chewy, flavorful sugar cookie I am looking for. The search continues.
I’ve been using this recipe for the past four years or so, with NOTHING but rave reviews! 🙂 For those who are concerned with how the dough handles, simply refridgerating it elevates a lot of the stickiness when you first begin to handle it. The flavor of the dough is perfect for me since I frost them. Which is what these cookies seem to be intended for; however, if you arnt a frosing person adding nutmeg cinnamon and lemon add great flavor also.
Fabulous cookie. Light and fluffy and not too sweet. I changed the servings to 24 and added about 3/4 of a cup of raisins. No need to ice with the raisns. They add just the right amont of sweetness.
I lost an original recipe for this cookis and was glad to have found it again!!!! I did add about another cup of flour to the recipe as this seems to make rolling a lot less messy as you do not have to add so much to the surface. Will use this over and over!!!!!! Thanks
Bad. Never set up. Super sticky.
I followed the recipe exactly they came out perfect! This is a must make recipe! I did ice the cookies and it made them a bit sweeter and very pretty.
This cookie does have a fluffy texture, but is very bland. My little brothers loved it with a buttercream frosting.
Very good taste. Good soft cookie.
I thought this recipe was just OK, I added a little cinnamon for flavor because others said it was a tad bland. It was not the best sugar cookie I have tasted and my kids each ate one and did not ask for another. Even as the cookies sat on the counter for a couple of days the kids did not ask for one. The dough was VERY STICKY even after chilling it overnight. I had to add an extra cup of flour just to be able to handle it, and used plenty more while rolling it out. They do have a cake like texture and they do puff up, the thicker the cookie the more it puffed. Like I said this recipe was ok but I will probably not use it again. I am on the search for one I like better.