Celebrate spring with sour cream sugar cookies
It’s spring. The trees are blooming and my favorite yellow flower is popping up everywhere. Somehow the newness of the season has sparked inspiration in me, and I’m doing the unthinkable — spring cleaning. If everyone jumping in the pool clothed and singing Post Malone is the mark of a great party in your twenties, then let me tell you what marks a happening party in your forties — downsizing. (Think music cranked, totally alone, coffee poured and a nonstop memory lane visit as I pull out sandwich bags of questionable contents and go through boxes and boxes of pictures.)
I don’t know if its just me but something has changed in me. I want the clutter out and the simple unleashed. I’m not even holding anything up and asking myself if it brings me joy. The whole process of throwing out the excess is bringing me loads of joy and it comes with a ten-fold return when I don’t have closets full of boxes, a refrigerator with 4 bottles of ketchup and bags of half eaten produce and a garage I can barely walk in.
There are so many things about this season that stirs a deep sense of gratitude and excitement. The emerging promise of new beginnings is evident when I see the buds of the trees slowly begin to glow with color. Easter is just around the corner and I’m already seeing the pastels make their way into the aisles of the super markets. Sugar cookies are my favorite and though they’re popular during every holiday, I’m a little giddy about my mom’s sour cream sugar cookie recipe. I used to decorate them when the boys were little — even sprinkle them with sugar candy and colored the icing. These days I’ve graduated into a healthier lifestyle so I’ll skip the chemicals and bless these delicious sugary discs with a ridiculous creme cheese frosting. If you must have color, feel free to splash them with some blueberries or strawberries.
SOUR CREAM SUGAR COOKIES
1 cup sour cream
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, melted
2 cups sugar
1 teaspoon vanilla
5 cups all-purpose flour
1/2 cup cream cheese
1/4 cup butter
2 cups powdered sugar
1/2 teaspoon vanilla
Mix in a food processor. Add more sugar if the icing is too thin.
Mix in the salt and baking soda in the flour. In a bowl place the butter, sugar, eggs and vanilla. Mix well. Add in the sour cream. Mix. Add in the flour slowly and stir. Chill for one hour. Roll out to 1/2 to 3/4 inch. Bake at 350 for 10 minutes. Cool and then ice each.
Janet McCormick is the owner of Let’s Eat Cafe in downtown Huntington. More of her recipes can be found at http://www.10-minutemeals.com.