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Category: Cookies
Prep Time: Cook Time: Total Time:
3 cups flour
1 tsp baking powder
3/4 tsp salt
1/2 tsp baking soda
1/4 tsp ground cinnamon
1 1/3 cups packed brown sugar
1 cup butter, softened
1/2 cup sugar
3 oz unsweetened chocolate, melted and cooled
1 egg
1 1/2 tsp vanilla extract
1/2 cup sour cream
Sugar or frosting, optional
In a medium bowl, stir dry ingredients; set aside. In a mixing bowl, beat brown sugar, butter, sugar and chocolate until fluffy. Beat in egg and vanilla extract until blended. At low speed, beat in half the flour mixture until blended. Beat in sour cream and then remaining flour mixture until blended. Divide the dough into 4 portions. Cover and chill for 1 to 3 hours.
Preheat the oven to 375. On a lightly floured surface, roll one portion of dough at a time to about 1/4 inch thickens (dough should be the same thickness as the cookie cutters.) Keep remaining dough in the refrigerator until ready to roll. Dip the cutters in flour and cut cookies. Place cookies 1 inch apart on ungreased baking sheets. Lightly sprinkle with sugar before baking if not decorating cookies after baking.
Bake for 9 to 12 minutes or until edges feel firm to the touch. Cool cookies on wire racks. If desired, pipe frosting over lines in design on cookies. Store loosely covered if decorated; otherwise store in an airtight container. Make about 4 dozen cookies.
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SOUR CREAM CHOCOLATE COOKIES
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Category: Cookies
Prep Time: Cook Time: Total Time:
3 cups flour
1 tsp baking powder
3/4 tsp salt
1/2 tsp baking soda
1/4 tsp ground cinnamon
1 1/3 cups packed brown sugar
1 cup butter, softened
1/2 cup sugar
3 oz unsweetened chocolate, melted and cooled
1 egg
1 1/2 tsp vanilla extract
1/2 cup sour cream
Sugar or frosting, optional
In a medium bowl, stir dry ingredients; set aside. In a mixing bowl, beat brown sugar, butter, sugar and chocolate until fluffy. Beat in egg and vanilla extract until blended. At low speed, beat in half the flour mixture until blended. Beat in sour cream and then remaining flour mixture until blended. Divide the dough into 4 portions. Cover and chill for 1 to 3 hours.
Preheat the oven to 375. On a lightly floured surface, roll one portion of dough at a time to about 1/4 inch thickens (dough should be the same thickness as the cookie cutters.) Keep remaining dough in the refrigerator until ready to roll. Dip the cutters in flour and cut cookies. Place cookies 1 inch apart on ungreased baking sheets. Lightly sprinkle with sugar before baking if not decorating cookies after baking.
Bake for 9 to 12 minutes or until edges feel firm to the touch. Cool cookies on wire racks. If desired, pipe frosting over lines in design on cookies. Store loosely covered if decorated; otherwise store in an airtight container. Make about 4 dozen cookies.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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