Join The Conversation With Mishpacha's Weekly Newsletter



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.

Share this page with a friend. Fill in the information below, and we'll email your friend a link to this page on your behalf.

Your name
Your email address
You friend's name
Your friend's email address
Please type the characters you see in the image into the box provided.
CAPTCHA
Message


MM217
 
We Want to Stay Jews
Rabbi Moshe Grylak “It’s your fault my son is marrying a goyah!”
Scandal on Z Street
Yonoson Rosenblum Is the IRS becoming an instrument of partisan warfare?
Saved by the Buzzer
Eytan Kobre It wasn’t adopted frumkeit, it was actualized truth
The Switchblade and the Chazon Ish
Rabbi Meir Wikler The long-term effectiveness of our current actions
Financial Austerity
Rabbi Emanuel Feldman The temptations of bribery are overwhelming
The Best Policy
Jacob L. Freedman “Start by being honest and asking for help”
Cause Then Effect
Faigy Peritzman Not what we say, but why we say it
Parental Burnout
Sarah Chana Radcliffe A burned-out parent can’t take care of anyone
On the Derech
Mrs. Shani Mendlowitz Our own wavering in emunah opens the door to Amalek