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Cut-Out Cookies

Cookies:
1 cup (2 sticks) salted butter, softened
2 cups granulated sugar
2 large eggs
1 cup regular sour cream
1 teaspoon lemon extract
5 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

 

Icing:
4 cups powdered sugar
3 tablespoons meringue powder
1/3 cup warm water

1. For Cookies: In a large mixing bowl with electric beaters, cream together butter and sugar until light and fluffy. Add eggs and beat until combined. Add sour cream and lemon extract; mix until blended.
2. In another bowl, whisk together flour, baking soda and salt. Add gradually to cream mixture with mixer on low speed. Dough will be soft. Chill dough thoroughly in refrigerator, 4 hours or overnight.
3. Roll out dough on lightly floured surface to 1/4 inch thickness. Using cookie cutters, cut into shapes and place one inch apart on lightly buttered cookie sheets.
4. Bake in a 325°F (150°C) oven for 10-12 minutes. (Cookies will be very light in color.) Remove to wire rack to cool completely.
5. For Icing: Combine icing ingredients; frost cookies and decorate as desired.

Makes about 4 dozen.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.

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