Restaurant Recipes
Brooks Breads Cafe Sour Cream Spice Cookies
Yield: about 30 cookies
Ingredients
- 3/4 pound butter
- 1 1 /2 cups + 2 tablespoons granulated sugar
- 2 eggs
- 1 cup sour cream
- 1 tablespoon vanilla extract
- 4 3/4 cups minus one tablespoon all-purpose flour
- 1/2 tablespoon salt
- 1 1/2 tablespoons baking powder
- 2 tablespoons ground cinnamon
- 1 tablespoon ground mace
- 1/2 tablespoon ground ginger
- 1 tablespoon ground cloves
- 1 tablespoon fine orange zest
Instructions
- Cream butter with mixer at high speed for 2 minutes until creamy. Scrape sides of bowl. Continue beating. Add eggs, one at a time, scraping bowl between additions. Add sour cream and vanilla extract. Beat until smooth.
- At lower speed, add remaining ingredients. Mix only until incorporated. Put cookie dough onto a sheet pan and refrigerate until dough is firm (at least an hour; the colder the better).
- When ready to roll, heat oven to 350 degrees F and flour work surface well. Take a piece of dough and form it into a ball, removing any cracks or seams. Roll out evenly. Use flour liberally, but brush off excess before baking. Cut into desired shapes.
- Bake for 10 to 12 minutes at 350 degrees F until edges are light brown. Center will be soft to the touch, but dough will spring back without leaving an imprint.