Written by Leah Smith
15 minutes interval
10 minutes cooking time
25 minutes preparation time
2 dozen cookies 1 serving
- 1/2 cup butter
- 1 cup brown sugar
- 1 egg
- 1 teaspoon vanilla essence
- 1/2 teaspoon maple extract (optional)
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup chopped walnuts
- 1/3 cup brown sugar
- 1/4 cup sour cream
- a little salt
- Preheat oven to 350 degrees Fahrenheit.
- Mix the topping ingredients and set aside.
- Make cookie dough by creaming butter and sugar. Next, add the eggs and extract and mix well.
- Mix the dry ingredients separately, then add to the dough and mix until combined.
- Shape the dough into 1-inch balls and place on an ungreased baking sheet. Make a well in the top of each cookie and fill each with about 1 teaspoon of topping.
- Bake for 10 minutes or until lightly browned.
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Follow these tips to learn how to make butter from cream and enjoy combining your favorite sour cream cookie recipes that have been passed down through generations.
I often use sour cream because it takes time to gather enough cream to fill the butter churn. But this seemingly unfortunate situation is made more comfortable thanks to this sour cream cookie recipe that my great-grandmother taught me. Cream often turns sour over time, even if properly refrigerated. You can still churn it properly, but the aged cream may produce a butter that is more sour than your family prefers.
What steps can I take to prevent the cream from going sour when accumulating enough cream to make butter? For our grass-fed jersey, we crush the oatmeal when milking. This increases cream production and shortens the cream collection period. Additionally, the sour taste of cream is due to the production of acids. Since baking soda is a base, it can be used to reduce the acidity of aged cream. You can adjust the amounts a bit, but I’ve found that 1 teaspoon of baking soda per gallon of cream works well as a starting point. If only some parts of the cream are sour, add baking soda only to the sour parts before stirring. Do not include all the cream when calculating how much baking soda to add. The freshest cream must be at least 24 hours old for proper churning, and for the cream to churn to produce a butter with a consistency that is easy to clean (which gives it an even better flavor). (guaranteed), the cream must be at the correct temperature. Some people report that the ideal temperature is between 55 and 65 degrees Fahrenheit, but I believe that 56 to 60 degrees produces the best results and fastest agitation. Two gallons of cream turned into beautiful yellow butter in just eight minutes. Due to the action of the stirrer, the temperature of the cream being stirred increases by several degrees. It’s also a good idea to start with slightly cooler cream, as the temperature of the cream will rise significantly when stirring it in a warm kitchen.
Now that you’ve learned how to make butter from cream, you can use homemade butter and sour cream to mix up this sour cream cookie recipe that my great-grandmother taught me. As the cookies bake, the toppings melt, creating a delicious candy-like layer.