Sour Cream Spritz
1 cup butter
3/4 cup sugar
1 large egg yolk
1/3 cup sour cream
1 teaspoon vanilla
2 3/4 cup all-purpose flour, sifted
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
Preheat oven to 375 F. Beat together butter and sugar until light and fluffy. Beat in egg yolk, sour cream and vanilla. Sift together flour, cinnamon, salt and baking soda. Gradually stir flour mixture into butter mixture. Fill cookie press with dough, then form cookies on ungreased cookie sheets. Bake 10-12 minutes. Remove to wire racks to cool completely.
Note: Can also be made using a pastry bag using a large pastry tip.
Reviews of Sour Cream Spritz:
1-5 of 21 reviews Next >>
Starsha in Michigan Jan 11, 2008
Would make this again.
I used this recipe at christmas time. My husband and myself are both diabetic, so I substituted splenda for the sugar. The cookies were a huge hit! Did it again to take cookies to the in-laws on Christmas, to a father in law who is newly diagnosed as diabetic. He fell in love with the cookies, and insists that I show my mother in law exactly how to make them. So I bought her a cookie press. :) Thanks for this great recipe.
Alysha in Wisconsin Dec 24, 2007
Would make this again.
Delicious! Much better than the recipe I've been using! Love the flavor!
sally in Pennsylvania Dec 9, 2007
Would make this again.
Fast and Delicious. Fun recipe. Thanks for the great cookies.
A cookie baker Dec 10, 2006
Would make this again.
Worked great for me! Flavor was really nice. My husband doesn't like sugar cookies, so these were a nice twist. No problems using my cookie press. I cooked the first two batches too long, but by the third attempt I got it right.
bhenry Dec 10, 2006
Would make this again.
This is my first try at making cookies with a press. This recipe is very tasty. The first batch I made I cut the cinnamon in half as some of the posts suggested and I found them to be a bit bland. The next batch I put the suggested amount and thought they were much improved.
