Sugar Cookies


Sour Cream Sugar Cookies


½  cup butter

¾  cup sugar

2 egg

½  cup (8 ounces) sour cream

1 teaspoons vanilla extract

11/3  cup GF baking mix

2/3 C oat flour

1/2  teaspoons baking soda


In a large bowl, cream shortening and sugar until light and fluffy. Beat in the eggs one at a time.  Add sour cream and vanilla.

Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well.

Cover and refrigerate for at least 1 hour.

Pre-heat oven to 375

To make round cookies, use a cookie scoop and place dough balls on an oiled cookie sheet, then press them flat with a damp and until ¼- ½  inch thick.

If you want cut-out cookies: line a cookie sheet with parchment paper.  Lightly spray with Pam.  Scoop balls of dough onto the sheet and press them flat with a damp and until ¼- ½  inch thick.  Make sure they are at least 1 inch apart and slightly larger than the cookie cutter you are using.  For best results use simple cookie cutters, complex shapes will be difficult to get out of the cutter and loose definition when they rise.  Spray the cookie cutters with Pam and cut out the cookies.  Leave the cutter in place and remove the excess cookie dough with a butter knife.

Bake for 7-9 minutes.  Remove from oven and leave on cookie sheet for another 3 minutes.  Cool completely and frost as desired.