They taste great, not too harsh just crispy the way you like them.
+Sour Cream Christmas Cookie:
° ½ cup 125 ml unsalted butter, softened
° 1 cup 250 ml sugar
° 1 teaspoon baking powder (baking powder)
° ¼ teaspoon baking soda
° Pinch of salt
° ½ cup 125 ml sour cream
° 1 egg
° 1 tsp vanilla extract
° 1 tsp grated lemon zest
° 2 ½ cups 300 g all-purpose flour
+Meringue powder icing:
° 2 tablespoons of meringue powder
° ¼ cup 60 ml water
° 2 ¼ cups 225 g icing sugar
In a large bowl, mix the butter well for 30 seconds with a blender or mixer. Adding sugar, baking powder, baking soda also salt, blend well.
Add sour cream, eggs vanilla extract & lemon zest, keeping to mix. Add the flour and mix to absorb it into the mixture.
Divided to 2 parts, covering also refrigerate about 1 h or me overnight.
Preheaat oven 375 ° F (190 ° C).
On a well floured surface, roll out half of the dough to 1/8 to ¼ in. 3 to 6 mm thick and cut with a cookie cutter. Putting on an un-greased baking sheet.
Bake for 7 to 8 minutes or until the smaller edges begin to brown. Removing from oven & permit cool on a rack.
Decorate with royal icing or the following icing and add decorations to your liking.
Meringue powder icing:
Place the ingredients in a bowl. Mix well and keep a lid on the bowl.
Decorate the edge of the cookie with a writing tip, let dry and then fill the middle to keep it from dripping into the sides.
Without icing draw on the cookies with food coloring pencils like Wilton’s, Ateco ect.