Raspberry Lemonade Sugar Cookies
Makes 4 Dozen Cookies
Sugar Cookie Dough
1 Cup Butter, Softened (reserving wrapper for step 6)
1 Cup Sugar
3/4 Cup Powdered Sugar
3/4 Cup Canola Oil
2 Tbsp Lemon Juice
5 1/2 Cups Flour
1/2 tsp Baking Soda
1/2 tsp Cream of Tartar
1 tsp Salt
1/4 Cup Sugar to crust the Cookie Dough (see step 6)
1. Preheat oven to 350 degrees Fahrenheit.
2. In large mixing bowl, cream butter, sugar and powdered sugar. Add canola oil, lemon juice and eggs. Mix well.
3. In separate bowl, combine flour, baking soda, cream of tartar and salt. Stir.
4. Add dry ingredients to wet, a bit at a time, and mix until thoroughly incorporated.
5. Roll cookie dough into 1 inch balls and place 12 evenly spaced dough balls on a cookie sheet.
6. Pour 1/4 cup of sugar into a flat bottomed bowl or onto a plate. Find a round, smooth bottomed glass. Rub your butter wrap paper on the bottom of the glass to grease it a bit. Press greased glass bottom into sugar until coated. Press sugar coated glass against dough ball to flatten it out until edges start to split. Dip glass in sugar mixture and repeat until all dough balls are flattened. If sugar stops sticking to the glass, rub the glass with the butter wrapper to grease it again.
7. Bake at 350 degrees for 8 minutes. Cookies will not look browned but they will be cooked. Cool cookies. Refrigerate until you are ready to frost them.
3/4 Cup Butter, Softened
5 Cups Powdered Sugar
1/3 Cup Sour Cream
1/3 Cup Raspberries
2-3 Drops Red Food Coloring
1. Combine butter, powdered sugar and sour cream in medium mixing bow. Beat until smooth and creamy. Add 2-3 drops of red food coloring and mix.
2. Add raspberries and mix until raspberries break apart and are thoroughly distributed throughout the frosting.
3. Frost cookies when you are ready to serve.
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