Sour Cream Sugar Cookies

*
*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….

*
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.

*
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.

*
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.

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

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

*
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.

*
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.

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

*
Serve cookies cold

*
Makes 33-36 Cookies

*

Sour Cream Frosting

*

*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

*Green Food Coloring

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

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

Rainbow

Decorate with 2 (2 ounce) Airoheads Xtremes Rainbow Berry sweetly Sour Candy, cut into  2 to 3 inch strips.  Bow the candy strip making a rainbow and press into frosting adding a miniature marshmallow to both ends of the rainbow.

Enjoy!

Jacque and Kevin