Resurrection Cookies

I got the recipe for these awesome sugar cookies from my friend Daun several years ago.  They have a crumbly texture and taste really good.  Last year, I made them in heart, dove, and cross shapes for Easter.  Make sure you frost them with the Sour Cream Icing.

SOUR CREAM SUGAR COOKIES

º       1 cup sugar

º       1 stick butter, melted

º       1 egg, lightly beaten

º       ½ cup sour cream

º       1 ½ t vanilla

º       2 ½ cups all purpose flour

º       1 t baking soda

º       ½ t salt

Measure and mix together wet ingredients in a medium mixing bowl.  Measure dry ingredients into a second mixing bowl and combine with a fork.  Fold the wet ingredients into the dry ingredients with a rubber spatula.  Chill the dough until you are ready to roll it out.

Use a rolling pin to roll out dough.  Cut into shapes.  Bake 7-8 minutes @ 350 degrees.  Do not over-mix or roll and re-roll dough or the cookies will be tough.  I divide the dough into several smaller chunks - say three or four - and roll one out at a time.  Keep the dough you have not rolled out in the refrigerator.

ICING FOR SOUR CREAM SUGAR COOKIES

º       2 cups confectioner’s sugar

º       ¼ cup butter, melted

º       ¼ cup sour cream

Combine ingredients.  Add food color as desired and use to ice cooled cookies.