Recipe: Holiday Baking

Author: Raevyn Tsornin, December 2017

The holidays are when baking seems to be the most fun! My mom would make several kinds of cookies and when I had children I gathered her recipes and repeated the process. Our list includes Nestle toll house cookies, monster cookies, chocolate krinkles, snowballs, peanut blossoms, snickerdoodles, fudge, an old recipe from my great grandma using red and green candied cherries and candied pineapple, and pizzelles. Over the years my children also enjoyed making chocolate covered pretzel sticks and fingerprint cookies. We try to make this an all day event and encourage everyone in the house to be part of it. Most of these recipes can be found online anymore but one in particular I would like to share: sour cream roll out cookies. Most people make sugar cookies to roll out. Everything is so sweet during the holidays, the sour cream cookies are a nice change. I have tried a couple gluten free versions of this but they have come out dry.

In a large bowl, blend 8 oz sour cream, 2 c sugar, 2 eggs, 2T vanilla and set aside In another bowl sift together 6 c flour, 1T + 1t of baking powder, and 1 1/3 t baking soda. Gradually add dry mixture to sour cream mixture until completely blended.

Divide the dough into manageable portions to roll out. (maybe 1/4 at a time). Use powdered sugar to roll out cookies NOT FLOUR. Use desired cookies cutters.

Cookies come out best on a baking sheet that is light colored and covered with parchment paper.

Brush with milk (this gives them a shine after baked)

Then decorate with any sprinkles, nonpareils, dragees, or colored sugars you desire.

Bake at 400* for 10 minutes or until lightly browned. These cookies can easily burn, so watch them carefully.

What are some of your favorite holiday baked goods?