I'm looking for a sourecream sugar cookie recipe from a readers digest cook book like grandma used to make

Wow! I have this exact book! Page 353.





3 cups flour


1 1/4 tsp. baking powder


1/2 tsp. baking soda


1/2 tsp. ground nutmeg OR cinnamon


1/8 tsp. salt


1 1/2 cups granulated sugar


1/2 cup butter or margarine, room temp


1 cup reduced fat sour cream


1 large egg


2 tsp. vanilla





(The directions in a nutshell.) Combine the dry stuff in a med. bowl. In a large bowl cream the butter and sugar. Add the sour cream, egg, and vanilla. Stir in the flour mixture. Divide into 3, and wrap each in plastic wrap and refrigerate for an hour. Then roll it out, use your cookie cutter, and bake at 375F for 8-10 min. Then let cool and put on the glaze.





2 cups confectioner's sugar


3 Tbsp. low fat (1%) milk


1/2 tsp. vanilla


Food coloring (optional)


-Combine





Hope I helped! I can't believe I had this book open already on my table!I'm looking for a sourecream sugar cookie recipe from a readers digest cook book like grandma used to make
Sour Cream Sugar Cookies





1 cup shortening


1 cup sugar


1 egg


1 cup (8 ounces) sour cream


1-1/2 teaspoons vanilla extract


4 cups all-purpose flour


1-1/2 teaspoons baking soda


1/4 teaspoon salt





In a large mixing bowl, cream shortening and sugar until light and fluffy. Beat in the egg, sour cream and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.





On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 3-in. heart-shaped cookie cutter.





Place 1 in. apart on baking sheets lightly coated with cooking spray. Bake at 350掳 for 8-10 minutes or until set. Cool for 1 minute before removing to wire racks to cool completely.





FROSTING:


1 cup butter, softened


9 cups confectioners' sugar


3 teaspoons vanilla extract


2/3 to 3/4 cup milk


Paste food coloring





For frosting, in a large mixing bowl, cream butter until light and fluffy. Beat in confectioners' sugar and vanilla. Add enough milk to achieve desired consistency. Tint with food coloring. Decorate cookies as desired.I'm looking for a sourecream sugar cookie recipe from a readers digest cook book like grandma used to make
Grandma's Sour Cream Cookies





These cookies are my personal favorites. You really do have to refrigerate them for one hour before cooking. It鈥檚 Grandma鈥檚 secret tip for making them turn out right. Also, you need to sift your flour first and then measure out your three cups.





Ingredients:





3 cups sifted all purpose flour


1 teaspoon baking powder


1/2 teaspoon baking soda


1/2 teaspoon salt


1 cup soft butter


1 1/2 cups sugar


2 eggs


1 cup sour cream


1 teaspoon vanilla





Topping:





1/2 cup of sugar


1 teaspoon of cinnamon





Directions:





1. Combine flour, baking powder, baking soda, and salt. (The easiest way to do this is with your sifter. It doesn鈥檛 hurt the flour to be re-sifted.) Set your dry mixture aside.


2. Combine and bean butter, sugar and eggs until they are light and fluffy.


3. Blend in the sour cream and vanilla until the mixture is nice and smooth.


4. Add your dry mixture gradually.


5. Refrigerate your cookie dough for one hour.


6. Preheat your oven to 375 degrees.


7. Drop tablespoon sized cookie dough mixture onto your greased cookie sheet, making sure they are about two and 1/2 inches apart. (Dough will puff up and spread out.)


8. Sprinkle your cookies with topping.


9. Bake the cookies 10 to 12 minutes or until the tops of the cookies are a light golden brown color.





Makes 3 1/2 to 4 dozen cookies.
SOUR CREAM COOKIES


COOKIES:


1 c. shortening


2 c. brown sugar, packed


2 eggs


1 c. heavy sour cream


2 tsp. salt


1 tsp. soda


1/2 tsp. nutmeg


1 tsp. cinnamon


4 c. flour


1/2 c. nuts (optional)


ICING:


1/2 c. butter


1 c. brown sugar, packed


1/4 c. canned milk


1 3/4 to 2 c. powdered sugar


COOKIES: Sift flour, salt, soda, cinnamon and nutmeg all together. Cream shortening, add brown sugar and cream together. Add eggs, sour cream and put nuts in the mix or on top. Add flour. Chill in refrigerator for 1 hour. Drop by teaspoon on greased cookie sheet. Bake at 375 degrees for 10 minutes.


ICING: Melt 1/2 cup butter, add 1 cup brown sugar packed. Boil over low heat for 2 minutes stirring constantly. Stir in 1/4 cup canned milk. Stir until it comes to a boil. Cool to lukewarm. Gradually add 1 3/4 to 2 cups powdered sugar. Beat until spreading consistency. If icing becomes stiff add a little hot water. This icing is good for cakes too.
can 9 cups of confectioners' sugar in the icing for the second recipe be correct? seems like a HUGE amount and way more than any other. Thoughts?