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wambold cookies - cut outs

(1 rating)
Recipe by
Wendy Levier
Clarksville, TN

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.

(1 rating)
yield serving(s)
prep time 15 Min
cook time 1 Hr 50 Min

Ingredients For wambold cookies - cut outs

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

How To Make wambold cookies - cut outs

  • 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.

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