Versatility is one of the features which differentiates good and brilliant recipes. This little treat defiantly fits in the second category.
I’ve served up these lovely cookies for SIDS and Kid’s Red Nose Day fundraising morning teas (round cookies with red frosting), at a friend’s wedding during the cocktail hour (heart shaped cookies with pink frosting) and will be serving them at my upcoming Big Cake Bake fundraiser for the Australian Red Cross (tea pot shapes I think).
No matter the size or shape with which you choose to cut your cookies they are sure to turn out perfectly. Age is no precluding factor when it comes to these cookies; young and young at heart, these biscuits are loved by all. The brilliance of these versatile treats is heightened with the addition of a splattering of cream cheese frosting.
This recipe was requested by the lovely Jacki with whom I previously worked. Thanks for the request Jacki – looking forward to making a batch again in the next few days (pictures to be uploaded soon)!
Lemony Cut-Out Cookies
- 1C Butter
- 2C Sugar
- 3 Eggs
- 2Tbsp Sour Cream
- 5C Flour
- 1tsp Baking Soda
- 1tsp Lemon Rind (grated)
- 1tsp Lemon Extract
- Preheat oven to 200C (400F)
- Cream butter, gradually adding sugar, beat well
- Add sour cream
- Beating well after each addition, add eggs one at a time
- In a separate bowl combine flour, baking soda and lemon rind
- Gradually stir flour into creamed mixture
- add lemon extract
- Chill dough for several hours
- Roll chilled dough out and cut
- Bake for approximately 6-7 minutes depending on thickness of dough and size of cookie
- Transfer cookies to cooling rack and allow to cool completely before frosting
Inspired by: Cheryl Swihart, my baking inspiration