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Issue 579: Frosted Sour Cream Drops

BRYNIE GREISMAN

Personalize them with toppings of your choice. They’ll become your favorite!

Wednesday, February 07, 2018

 Mishpacha-Recipe

FOOD AND PROP STYLING BY JANINE KALESIS, ASSISSTED BY SIMMY HORWITZ, PHOTOGRAPHY BY HUDI GREENBERGER

I first made these for my son’s aufruf kiddush. My friend R., who’s a professional baker herself, deemed them the best cookie she ever tasted. I’m really excited to share them with all of you. Personalize them with toppings of your choice. They’ll become your favorite as well.

Ingredients

Yields 26 cookies


Cookies
  • 1/4 cup (1/2 stick / 50 gram) trans-fat free margarine, room temp (I used Earth Balance)
  • 1/2 cup + 1 Tbsp sugar
  • 1 large egg
  • 1/2 cup pareve sour cream
  • 1/2 tsp vanilla extract
  • 1⅓ cups flour (I used whole wheat pastry)
  • 1/4 tsp each baking powder, baking soda, and salt

Frosting
  • 2 Tbsp (25 g) margarine
  • 1/2 cup confectioners’ sugar
  • 1/2 tsp vanilla extract
  • 3–4 tsp hot water, soy milk, or pareve whipping cream
Topping
  • colored sprinkles, chocolate sprinkles, or crushed candied nuts of your choice



 

Preparation

In a large mixing bowl, cream margarine and sugar together. Add egg, sour cream, and vanilla, and beat until light and fluffy. Add flour and remaining ingredients and combine well. Place dough in a plastic bag and refrigerate for at least 1 hour. Preheat oven to 425°F (220°C). Form into balls and place on baking sheet lined with parchment paper. Bake for 10 minutes, until lightly browned. Cool before frosting.

For frosting, melt margarine in a plastic bowl in the microwave. Stir in confectioners’ sugar, vanilla, and enough liquid to achieve a spreading consistency. Spread a small amount on the center of each cookie. Dip into the topping of your choice before the frosting hardens.

TIP: If you like a lot of frosting on your cookies, double the amount of frosting. When serving at a special event, use a variety of toppings. To serve, line up cookies with the same topping in rows. It looks really attractive on a platter.

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MM217
 
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