Sour Cream Cookies

These Sour Cream Cookies are deliciously soft and fluffy and totally tasty with or without the citrus icing.

These cookies were a bit of an experiment. I had some sour cream left in the fridge from making those delicious Chicken and Mushroom Filo Parcels and I didn’t want to let it go to waste. Having used the sour cream for one savoury dish, it only seemed right that I make something sweet with it too because life is all about balance. Amirite or amirite?

The first time I made these cookies, I left them naked and they were so good even David ate them which is high praise indeed because he is very discerning about his biscuits. Very discerning indeed. In fact, I noticed he made many visits back to the biscuit tin… All in the name of research he said!

The second time I persevered with the icing and I’m so glad I did because that hit of orange and lemon takes these beautiful biscuits to the next level. Making the icing is not tricky at all but it does require a bit of patience (something I seriously lack) and if you don’t leave it long enough, you’ll have a thick, opaque icing instead of a beautiful glossy and translucent glaze. And this icing is all about the gloss!

Do you hate food waste too? And do you subscribe to the theory that life is all about balance?

Makes about 20

Ingredients

60g butter

60g caster sugar

1/2 teaspoon vanilla

1 egg yolk

1 cup (150g) self-raising flour

1/4 teaspoon bicarbonate of soda

1/4 teaspoon salt

1/4 teaspoon cinnamon

2 tablespoons sour cream

FOR THE ICING

1 cup icing sugar

1 tablespoon lemon juice

1 tablespoon orange juice

How to – Traditional

1. Preheat oven to 200C and line two baking trays with baking paper.
2. Cream together butter, sugar and vanilla.
3. Add the egg yolk and beat well.
4. Fold in half the dry mixture and half the sour cream to the butter mixture.
5. Fold in the remaining dry ingredients and sour cream and mix until well combined.
6. With lightly floured hands, roll teaspoonfuls of mixture into small ball and place on prepared trays.
7. Press the tops lightly with a fork and bake for about 8 to 10 minutes or until pale golden.
8. Cool on trays for a couple of minutes before transferring to a wire rack to cool completely.
9. When cool, dip tops of biscuits in citrus icing.
10. To make the icing, combine sifted icing sugar and juices in a cup in a saucepan of hot water. Beat with a fork until smooth and glossy. Put the icing in a shallow dish to make icing the biscuits easier.

How to – Thermomix

1. Preheat oven to 200C and line two baking trays with baking paper.
2. Place butter, sugar and vanilla in TM bowl and mix for 30 seconds  on speed 4. Scrape down sides and base of bowl.
3. Add the egg yolk and mix for 10 seconds  on speed 4. Scrape down sides and base of bowl.
4. Add half the dry mixture and half the sour cream and mix for 10 seconds  on speed 4.
5. Fold in the remaining dry ingredients and sour cream and mix for another 10 seconds  on speed 4.
6. With lightly floured hands, roll teaspoonfuls of mixture into small ball and place on prepared trays.
7. Press the tops lightly with a fork and bake for about 8 to 10 minutes or until pale golden.
8. Cool on trays for a couple of minutes before transferring to a wire rack to cool completely.
9. When cool, dip tops of biscuits in citrus icing.
10. To make the icing, combine sifted icing sugar and juices in a cup in a saucepan of hot water. Beat with a fork until smooth and glossy. Put the icing in a shallow dish to make icing the biscuits easier.