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.

Related Stories

Issue 577: Deep-Dish Caramel Apple Cake

Estee Kafra

A crisp topping with a soft cake underneath, this recipe has become our new family favorite

Issue 578: Chocolate Cheese Trifles

Esther Ottensoser

The chocolate cream cheese nestled between the chocolate cake takes these trifles from delicious to ...

Issue 580: Cauliflower Soup With Beef-Fry Croutons

RIVKY KLEIMAN

This is not your typical cauliflower soup!

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
 
At Our Doorstep
Rabbi Moshe Grylak In Israel, intermarriage still has some shock value
The Wrong Conversation
Yonoson Rosenblum How can we reattach Jews to the Jewish story?
Heart on Your Sleeve
Eytan Kobre Being pro-phylactery can be downright prophylactic
The Silver Lining
Alexandra Fleksher Who is brave enough to buck the dangerous trends?
Top 5 Uniquely Jewish Words
Rabbi Dovid Bashevkin For some concepts, Yidden have the best words
10 Questions for Avi Kehat
Rachel Bachrach The Chesed Fund, for desperate people who need a fortune
On Speaking Terms
Rabbi Ron Yitzchok Eisenman He learned firsthand, “What goes around comes around”
Stressed Out
Jacob L. Freedman “We’re going to aggressively help you take care of you”
Mona Knew to Pick a Winner
Riki Goldstein “Shloime, let’s sing this on Motzaei Shabbos”
Four Stanzas You Don’t Just Sing
Riki Goldstein “This is not a niggun that you just sing!” he exclaimed
A Part of Me
Riki Goldstein The fruit of two years’ preparation and collaboration
Worth the Hassle?
Riki Goldstein Travel can be challenging for musicians and bands
Know It All
Faigy Peritzman The wiser I get, the more I realize how little I know
No Time to Breathe
Sarah Chana Radcliffe When we don’t have a minute to spare is when we pause
On Dry Ground
Rebbetzin Shira Smiles Every day we thank Hashem for the miracle of dry land