Grandma Martin's Sour Cream Cookies And Date Filling
Depending upon your cutter size, the YEILD could be 6 to 10 dozzen. Very soft dough makes these cookies hard to make but very very good to eat. Thier slightly sweet taste mixed with the slight hint of nutmeg make these a holiday favorite. Spread some home made frosting or cream cheese frosting on them, or make a Date filling and sandwich them together. Make them in fun shapes and have the kids decorate them. Great family fun!
Yield: 8 Ready in 45 minutes
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|2 cupsSugar; Have some more standing by to sprinkle on top of rolled dough.|
|1 cupSour cream|
|1 teaspoonBaking soda; Add to the Sour Cream|
|1 1/2 teaspoonNutmeg|
|3 1/2 cupsFlour; Have more ready for dusting the pastry cloth and rolling pin|
|Date; Filling: Optional|
|1 poundDates; (pitted)|
|1 cupLight corn syrup|
Grandma Martin's Sour Cream Cookies And Date Filling Preparation
In a large mixing bowl combine everything but the flour and mix thoroughly.
Slowly add the flour.
HINT: I find that if you cover and refrigerate the dough for 3 hours or so that it is easier to handle.
Prepare your area:
Preheat oven to 350.
Dust your rolling surface with four. The key is to use enough flour so that the dough doesnt stick to the rolling pin or pastry cloth. Dust your area after each cutting. Dust the Dough as needed while rolling.
Using either PAM or shortening, grease your cookie sheet. Apply a little more after each batch or whenever they start to stick.
Place some dough on your rolling surface and dust it with flour to help prevent it from sticking to the rolling pin or surface. Roll it thin. (About 1/8 inch thick.) Sprinkle some sugar on the dough and lightly roll it in.
Using your favorite Christmas cookie cutters, cut out the shapes. If you plan on making date filled cookies, use a round cutter at least 3 inches in diameter. This will give you a good sized cookie with ample space for the filling and enough edge left over to seal.
I use a very very thin and flexible spatula to lift the cut cookies off the prep surface and place them on the cookie baking sheet.
HINT: If you carefully remove the dough from around your cut cookies first it makes it easier to get to them.
Bake for about 8 to 10 minutes or until lightly brown. Even if they are slightly burnt, they are still very good cookies.
HINT: For softer, puffier cookies, dont roll the dough as thin.
NOTE: If the dates are dry and sugary, do not use the Syrup. Add more water if needed.
Mix the dates and water until they are smooth. Add more water if needed, teaspoon at a time.
DATE FILLED COOKIES:
Cut out 3 inch round cookies from dough. You will need 2 pieces for each cookie.
Place 1 cookie on the prepared baking sheet.
Using a spoon, place a dollop of Date Filling in the center of the cookie.
Take the 2nd cookie and place it on top. Lightly press down around the edges to seal them together.
Sprinkle the tops with colored sugar, or other decorating candies.
Bake for 10 minutes or until they are golden.
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