December 19, 2013

Christmas Cookies with #GayLeaFoods #CONTEST


If you remember, last month, I told you I wasn't a baker. Well, I guess I've made a bit of a liar of myself because this month, not only did I bake, but I took out my big Artisan mixer (first time I've used it to bake!) and even invited my best friend along. We decided it would be fun to involve two toddlers in our baking adventure -- maybe we'll have better luck next year!

Once again, I was ambitious, but in the end in all paid off -- with dozens of Christmas cookies to show for.


These are Old Fashioned Sour Cream Sugar Cookies, and they use not one, not two, but THREE Gay Lea products. If you like this recipe, you'll want to enter the contest below to win a year's supply! 


Recipe:

You will need:
  • 1 cup Gay Lea Butter
  • 2 cups sugar
  • 3 eggs
  • 1 cup Gay Lea Sour Cream (I went Fat Free)
  • 2 tsp. vanilla
  • 6 cups of flour
  • 1 tsp. baking soda
Mix the butter and sugar. Add eggs, sour cream, baking soda and vanilla. Add flour and mix. Here's a key part: REFRIGERATE for 1 hour. After the hour, roll the dough out on a lightly floured board, cut and bake on a greased cookie sheet at 375 degrees for about 12 minutes or lightly browned.

So, that gets you the PLAIN sour cream sugar cookie. But here's the best part: the WHIPPED CREAM CHEESE FROSTING!!

You will need:
  • 1 (8 oz) package of cream cheese (again I went Fat Free), softened at room temperature
  • 1 1/2 cups of powdered sugar
  • 1/8 tsp. salt
  • 1 tsp. vanilla
  • 1 1/2 cups Gay Lea whipped cream
In a large bowl, combine the cream cheese, sugar, salt and vanilla and beat until smooth. Fold in the whipped cream. Glaze away!

This recipe makes SO MANY COOKIES!! It yields about 5 dozen cookies and they stay absolutely moist for at least 10 days! We left some glazed, others not and the kids loved them. They're not as sweet as traditional sugar cookies, and are moist inside thanks to the sour cream. Best of all, the recipe is easy to follow. 

One thing we noted: you may need more flour to keep the consistency of the dough. Make sure it's not too sticky. I adjusted the recipe accordingly.

The kids were great help at working the cookie cutters, and quality control, of course! They sampled the first ones out of the oven and gave us their smiles of approval.

If you'd like to win a year's supply of Gay Lea butter and give this recipe a go for yourself, enter the Rafflecopter below and happy holiday baking! You've got 6 days -- get started!

a Rafflecopter giveaway



“Disclosure: I am part of the Gay Lea Blogger Campaign with Mom Central Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.”

14 comments:

  1. I love their whipped cream!

    thanks

    Rafflecopter Name is Anne Taylor

    ReplyDelete
  2. Gay Lea lactose free sour cream

    ReplyDelete
  3. I love Gay Lea unsalted butter for baking.

    ReplyDelete
  4. I use their whipped spreadable butter all the time. It's very convenient.

    ReplyDelete
  5. Definitely their butter. (Maggie)

    ReplyDelete
  6. I love Gay Lea salted butter.

    ReplyDelete
  7. My favourite is the Gay Lea Sour Cream.

    ReplyDelete
  8. love the cinnamon brown sugar butter!!!

    ReplyDelete
  9. I love their butter, I have about 5lbs in my freezer right now, I only use Gay Lea butter when baking

    ReplyDelete