Sour Cream Sugar Cookies

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*1 cup Butter, room temperature

*1/4 cup Vegetable Oil

*1/2 cup Extra Light Olive Oil

*1/4 cup Light Sour Cream

*1   3/4 cups Granulated Sugar

*1 tablespoon Honey

*2 Eggs

*1 teaspoon Vanilla

*1 teaspoon Lemon Extract

*1/2 teaspoon Baking Soda

*1/2 teaspoon Cream of Tartar

*1 teaspoon Sea Salt

*5 cups All-purpose Flour, plus 2 tablespoons

*1/2 cup Corn Starch

**Extra Granulated Sugar, for dipping glass jar

*Cookie Scoop

*Glass Jar, etc….

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In a stand mixer medium-low, cream together the butter, granulated sugar, honey, vanilla extract, lemon extract and sea salt. Mix until light yellow in color. Then add 1 egg at a time mix until eggs are combined. Add teal food coloring or color of choice.

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In a bowl with strainer for sifting add the dry ingredients and sift together the dry ingredients: All-purpose flour, corn starch, cream of tartar and baking soda.

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Add Slowly and incorporate the dry ingredients into the wet ingredients on lowest speed or hand stir, doing this will help so the dough won’t become too tough.

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Use a 3 tablespoon cookie scoop heaped with cookie dough or use 3-4 tablespoons dough and roll into a balls and press down each ball with the bottom of a glass keeping them about 2/3 inch thickness, dipping the glass in sugar to prevent sticking (2 and 3/4 inches across the bottom of glass and use small saucer with around 1/4 cup sugar, for dipping the bottom of the glass). I also like to use a round cookie cutter (3 and 1/4 inches) to help with pressing the dough  so as to not make the cookie too thin and to keep them relatively the same size.

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Place cookie dough balls on a room temperature, Silpat covered, 1\2 baking sheets.

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Bake the cookies in a preheated oven 350*F. for 9-10 minutes. Tip:  If you choose to make smaller cookies adjust the baking time as needed.

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Cool cookies on the baking sheet. Then place cookies in an airtight container in fridge or double bag them and keep in the freeze until ready to frost and eat.

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Keep frosted cookies in an airtight container in the fridge, but best eaten right away.

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Serve cookies cold

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Makes 33-36 Cookies

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Sour Cream Frosting

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*1/2 cup Butter, room temperature

*1/4 cup Sour Cream

*4 tablespoons Heavy Cream, more if needed for thinning

*1 tablespoon Vanilla Extract

*pinch Sea Salt

*4 cups Powder Sugar

*Food Coloring, pink or your choice

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In a stand mixer with paddle attachment on low spread cream together: Butter, sour cream, heavy cream, vanilla extract and sea salt.

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In a bowl sift  the powdered sugar and then gradually add to the creamed mixture until totally combined, adding extra cream to get desired consistency for frosting. Mix on medium-high speed 2 minutes or until light and fluffy. Frost Cookies and keep refrigerated.

Decorating Ideas:

*Rolos

*2 (2 ounce package) Airoheads Xtremes Rainbow Berry sweetly Sour Candy, cut each strip into 3 equal pieces

*Gold Coin Confetti Sprinkles, Wilton (We add a little Karo Syrup to the top of the rolo to attach gold coins

*Jet-Puffed Mallow Bits Vanilla, like Kraft ours was 3 ounce

For extra tips on making see Sour Cream Sugar Cookies

Enjoy!

Lindy