These festive lemon and sour cream star cookies are a fun addition to your holiday cookie repertoire.
Lemon Sour Cream Stars by NESTLÉ® TOLL HOUSE® are a delightful treat that brings a zesty twist to your holiday baking. Bursting with the tangy freshness of lemon and the creamy richness of sour cream, these star-shaped cookies are as visually appealing as they are delicious.
Crafted with high-quality NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, these cookies offer a delightful contrast between the bright citrusy notes and the smooth, indulgent flavor of semi-sweet chocolate. The butter recommended for this recipe, Land O Lakes® Butter, ensures a perfectly tender and crumbly texture, making each bite a delightful experience.
Perfect for any festive occasion or simply as a sweet, nut-free snack, these cookies are an ideal choice if you’re looking for easy-to-make dessert recipes that will impress. Whether for a holiday gathering or a cozy afternoon treat, Lemon Sour Cream Stars bring joy and deliciousness to your dessert table.
Ingredients
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Directions
Step 1
Beat 2 cups flour, sugar, butter, sour cream, eggs, baking powder, lemon extract, baking soda, vanilla extract and salt in a large mixing bowl until well mixed. Stir in remaining 2 cups flour. Divide dough into 4 equal portions; wrap in plastic wrap. Refrigerate for at least 2 hours, or until firm.
Step 2
Preheat oven to 350° F.
Step 3
Roll out 1 dough portion on a well-floured surface to 1/8-inch thickness. Keep remaining dough portions refrigerated. Cut with a 2 1/2- to 3-inch star-shaped cookie cutter. Place 1 inch apart on ungreased cookie sheets. Repeat with remaining dough portions.
Step 4
Bake for 8 to 12 minutes, or until edges are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Step 5
Microwave morsels and vegetable shortening in a small, heavy-duty plastic bag on HIGH power for 1 minute; knead. Microwave at additional 10 to 20-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over cookies.
Step 6
For Sour Cream Cut-Outs: Omit lemon extract; increase vanilla extract to 2 teaspoons. Prepare as above.
Ingredients
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Make It
Step 1
Beat 2 cups flour, sugar, butter, sour cream, eggs, baking powder, lemon extract, baking soda, vanilla extract and salt in a large mixing bowl until well mixed. Stir in remaining 2 cups flour. Divide dough into 4 equal portions; wrap in plastic wrap. Refrigerate for at least 2 hours, or until firm.
Step 2
Preheat oven to 350° F.
Step 3
Roll out 1 dough portion on a well-floured surface to 1/8-inch thickness. Keep remaining dough portions refrigerated. Cut with a 2 1/2- to 3-inch star-shaped cookie cutter. Place 1 inch apart on ungreased cookie sheets. Repeat with remaining dough portions.
Step 4
Bake for 8 to 12 minutes, or until edges are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Step 5
Microwave morsels and vegetable shortening in a small, heavy-duty plastic bag on HIGH power for 1 minute; knead. Microwave at additional 10 to 20-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over cookies.
Step 6
For Sour Cream Cut-Outs: Omit lemon extract; increase vanilla extract to 2 teaspoons. Prepare as above.
Ingredients
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