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Wonderful Sour Cream Cookies
Courtesy of The Soyfoods Council
Servings: 48
Prep Time: 10 Min. Cook Time: 10 Min. What you need:
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+ 11 Tbsp. (1 stick plus 3 Tbsp.) unsalted butter or soy margarine, softened
+ 1 1/3 c. sugar + 1 eggs + 1/4 c. soft tofu + 1 tsp. vanilla extract + 3 drops almond extract + 1/3 c. dairy sour cream + 1/3 c. soy sour cream + 3/4 tsp. baking soda + 2 c. all purpose flour + 2/3 c. soy flour Vanilla icing: + 1 1/3 c. sifted powdered sugar + 2 Tbsp. vanilla soy milk + 3/4 tsp. vanilla extract + 1/4 tsp. almond extract + candy sprinkles, if desired What to do:
1. In large mixing bowl, cream butter and sugar at medium speed until light, about 3 min. Add egg, tofu and extracts and beat until blended.
2. In a small bowl, stir together the sour creams and baking soda (the mixture will foam a little). 3. Add the flours to the butter mixture alternately with the sour cream mixture, beginning and ending with the flour. Do not over mix. 4. Drop by level tablespoonsful onto lightly greased baking sheets, spacing them about an inch apart. Bake until lightly browned around the edges, 10 to 12 min. Transfer to a wire rack to cool slightly. Vanilla Icing: 1. In a small bowl, stir together the powdered sugar, soy milk, and vanilla and almond extracts until smooth. Spread icing on cooled cookies. Sprinkle with candy sprinkles, if desired. |
