wambold cookies - cut outs
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.
prep time
15 Min
cook time
1 Hr 50 Min
method
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yield
Lots depending on size of cutters
Ingredients
- 3 cups sugar
- 1/2 cup butter
- 3 - eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 4 1/2 cups flour or enough flour to make a stiff dough
How To Make wambold cookies - cut outs
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Step 1Preheat Oven to 350 or 325 convection. -
Step 2Cream butter & sugar until fluffy
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Step 3Add Eggs and mix until combined well
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Step 4Mix in sour cream & vanilla until blended
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Step 5Wisk or sift together baking soda, cream of tartar and 4 cups of flour.
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Step 6DO NOT USE A MIXER but stir in by hand the flour to the mixture. Add more flour as needed to form a STIFF dough.
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Step 7Roll out on lightly floured board to desired thickness (1/4" or less) and use cookie cutters of your choice.
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Step 8If dough becomes to soft at any point you can wrap it in plastic and put into the fridge until firm enough to roll out.
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Step 9Place on cookie sheets & decorate with sugar, sprinkles etc as desired(OR you can ice when cool.)
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Step 10Bake for 8 min or until lightly browned on edges.
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Step 11Remove from oven and cool on sheets for a few minutes and then move to cooling racks.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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