Wambold Cookies - Cut Outs

Wendy Moyer

By
@WendyMoyer

The other staple of must do cookies when I was growing up. All four generations in the kitchen.

I am making them today (when i posted this) in honour of their memories as I am the last of the family to have made them every year up until the oldest two passed way when I was 13. I will use the same cookie board, cutters, one of the remaining trays & cooling racks from when I was a child.

I do not have a clue where the name came from. The other recipes on that page are Mary Borneman Cookies & Setty Cookies so perhaps a name of a friend. It is in my mom's handwriting.


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Comments:

Serves:

Lots depending on size of cutters

Prep:

15 Min

Cook:

1 Hr 50 Min

Ingredients

3 c
sugar
1/2 c
butter
3
eggs
1/2 c
sour cream
1 tsp
vanilla
1 tsp
baking soda
1 tsp
cream of tartar
4 1/2 c
flour or enough flour to make a stiff dough

Directions Step-By-Step

1
Preheat Oven to 350 or 325 convection.
2
Cream butter & sugar until fluffy
3
Add Eggs and mix until combined well
4
Mix in sour cream & vanilla until blended
5
Wisk or sift together baking soda, cream of tartar and 4 cups of flour.
6
DO NOT USE A MIXER but stir in by hand the flour to the mixture.

Add more flour as needed to form a STIFF dough.
7
Roll out on lightly floured board to desired thickness (1/4" or less) and use cookie cutters of your choice.
8
If dough becomes to soft at any point you can wrap it in plastic and put into the fridge until firm enough to roll out.
9
Place on cookie sheets & decorate with sugar, sprinkles etc as desired(OR you can ice when cool.)
10
Bake for 8 min or until lightly browned on edges.
11
Remove from oven and cool on sheets for a few minutes and then move to cooling racks.

About this Recipe

Course/Dish: Cookies
Other Tag: For Kids