Sour Cream Spritz Cookies

**Tinkerbell**'s Note:

This recipe is from the booklet supplied with the Mirro brand Cookie & Pastry Press. There is no refrigeration required. I searched Zaar for the spritz cookie recipes I use from this book, to share with a fellow chef, but they weren't posted yet. *For tips on obtaining the best results possible with your cookie press, check out my photo demo in the Kitchen Gadgets & Appliances forum. http://www.recipezaar.com/bb/viewtopic.zsp?t=330463

• Total Time: 32 mins
• Prep Time: 20 mins
• Cook Time: 12 mins

Ingredients:

Yield: 8 dozen c ...

• 1 cup butter (refrigerator temp for electric mixer, slightly softened for hand mixing, margarine or shortening can)
• ¾ cup sugar
• 1 egg yolk
• 1 teaspoon vanilla
• 1⁄3; cup sour cream
• 2 ¾ cups sifted flour
• 1 teaspoon cinnamon
• ½ teaspoon salt
• ¼ teaspoon baking soda

Directions:

1. Preheat oven to 375°.
2. Cream butter and sugar well. *(See note below.).
3. Beat in egg yolk, sour cream and vanilla.
4. Sift together dry ingredients and gradually blend into the creamed mixture.
5. Fill cookie press and form cookies on ungreased cookie sheet, decorate with sprinkles, if desired.
6. Bake at 375°F for 10-12 minutes. Checking for a slightly set or very slightly browned cookie at 10 minutes. If needed, bake another 1-2 minutes.
7. Remove cookies from baking sheet while warm & transfer to wire rack to cool.
8. Decorate if desired or enjoy them plain.
9. Store in an air-tight container and layered between foil or waxed paper, if needed. These cookies freeze well.