{"id":490,"date":"2001-01-01T21:00:30","date_gmt":"2001-01-01T21:00:30","guid":{"rendered":"http:\/\/pauldearing.com\/?p=490"},"modified":"2023-12-03T14:12:27","modified_gmt":"2023-12-03T22:12:27","slug":"sour-cream-press-cookies","status":"publish","type":"post","link":"https:\/\/pauldearing.com\/?p=490","title":{"rendered":"Sour Cream Press Cookies"},"content":{"rendered":"<p class=\"MsoNormal\">\n<p class=\"MsoNormal\">1 cup butter<br \/> 3\/4 cup sugar<br \/> 1 large egg yolk<br \/> 1\/3 cup sour cream<br \/> 1 teaspoon vanilla<br \/> 2 3\/4 cup flour<br \/> 1\/2 teaspoon cinnamon<br \/> 1\/2 teaspoon salt<br \/> 1\/4 teaspoon baking soda&nbsp;&nbsp; <\/p>\n<p> Also need a cookie press.<\/p>\n<p class=\"MsoNormal\">\n<p class=\"MsoNormal\">Preheat oven 375F. Mix flour, cinnamon, salt, and baking soda. Set flour mixture aside.&nbsp; Beat butter and sugar at medium speed until fluffy. Beat in egg yolk, sour cream, and vanilla at slow speed until blended.&nbsp; Slowly add flour mixture at medium speed until well blended.&nbsp; Add food coloring if desired.<\/p>\n<p> Fill the press.&nbsp; Squeeze cookies out onto cool ungreased cookie sheets.&nbsp; Decorate with sprinkles, sugar, or non-pareils if desired. Cook 11 &#8211; 12 minutes. Cool 1 minute on cookie sheet. Then remove to wire rack.&nbsp; Store in airtight container once cooled.&nbsp; <\/p>\n<p> Notes:<br \/> &nbsp; Texture of dough may leave ragged spots where it releases from the press. These spots do not tend to soften on cooking.&nbsp; Lightly smooth\/press ragged areas with back of cool spoon, or finger prior to backing.<\/p>\n<p> &nbsp; If cookies harden within a day or two they were overcooked. <\/p>\n<p>6 &#8211; 7 dozen<\/p>\n<p>20 min<\/p>\n<p>12 minutes<\/p>\n<p>Easy<\/p>\n<p>Anonymous<\/p>\n<p>2006-12-19 11:47:47<\/p>\n<p>Soft press cookies with light flavor.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A recipe for using a cookie press to shoot the dough onto the cookie sheet.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[11,243,16],"tags":[299],"class_list":["post-490","post","type-post","status-publish","format-standard","hentry","category-baked-goods","category-carrie-lynns","category-in-rotation","tag-press-cookie-recipe"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/posts\/490","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pauldearing.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=490"}],"version-history":[{"count":4,"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/posts\/490\/revisions"}],"predecessor-version":[{"id":1776,"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/posts\/490\/revisions\/1776"}],"wp:attachment":[{"href":"https:\/\/pauldearing.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=490"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pauldearing.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=490"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pauldearing.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=490"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}