Makes 4 1/2 dozen cookies
Whisk 5 cups flour, baking soda, and baking powder. Set aside.
Cream the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time. Add Vanilla and sour cream. Beat at low speed until combined.
Add the dry ingredients and beat at low speed until combined. Add additional flour 1/4 cup at at time to achieve the right consistency for rolling. Divide dough into 2 sections. Flatten into rectangles about 1 1/2 inches thick. THEn wrap with plastic wrap. Chill overnight.
Heat oven to 425. Spray baking sheets with PAM.
Generously flour the work area and rolling pin. Roll the dough into 1/4 inch thickness. Using a 2 1/2 inch round cookie cutter, cut out circles and transfer to baking sheet. Bake for 7-8 minutes, until pale golden. Immediately transfer to wire rack to cool.
To make the frosting, cream the butter and vanilla. Slowly beat in the powdered sugar. When smooth, add the heavy cream one Tablespoon at a time, until the spreading consistency is achieved. Add food coloring.
When cookies are cooled, add frosting and sprinkles. Store in an air-tight container.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2750g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 9540 | ||
Calories from Fat: 5436 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 604g | 805 % | |
Saturated Fat 381.9g | 1910 % | |
Monounsaturated Fat 158.1g | ||
Polyunsanturated Fat 22.7g | ||
Cholesterol 1644.2mg | 506 % | |
Sodium 116142.2mg | 4005 % | |
Potassium 1264.8mg | 33 % | |
Total Carbohydrate 1054.6g | 310 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1054.6g | ||
Protein 29.2g | 42 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 9540
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