Sour Cream Cookies with Buttercream Frosting

Tuesday, April 14, 2015

Soft "frosting cookies" were always a staple in my Amish aunt's kitchen and I remember many days of going to their farm and helping myself to a handful of them.  I would sit on their front porch where the grapevines draped around the eaves and the chickens clucked happily in the yard as my bare feet pushed against the wooden floor to keep the swing in gentle motion.

We are a family of cookie lovers and I credit my Aunt Elizabeth for passing the cookie tradition on to me. So whip up a batch of these easy little frosting cookies, then sit on your porch and nibble on one (or two or three) as you enjoy this lovely springtime weather.

Sour Cream Cookies

2 cups white sugar
1 cup butter, softened
1 cup sour cream
3 eggs
1 teaspoon soda
1 teaspoon vanilla
1 teaspoon lemon juice or flavoring
4 cups all-purpose flour

Cream together the butter, sugar and eggs until fluffy.  Add the rest of ingredients and mix well.  Drop by spoonfuls onto a cookie sheet and bake for 8 - 10 minutes, depending on size of cookie.  Cool on wire racks.

Buttercream Frosting

2 sticks unsalted butter, room temperature (or softened, but not melted)
3  cups powdered sugar, sifted
1 tablespoon vanilla
1/4 teaspoon salt
2 - 4 tablespoons milk or heavy cream

Whip the butter and powdered sugar on low speed until the sugar is incorporated. Add the vanilla, salt, and milk and beat on medium for 3 minutes.

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