Desserts
Penn Maid Sour Cream Sugar Cookies
Makes 40 Cookies
INGREDIENTS
6 Tbl Penn Maid Sour Cream
1 cup Unsalted butter
1 cup Granulated sugar
1/2 tsp Salt
1/2 tsp Vanilla extract
1 Egg, large
3 cup All purpose flour
1 tsp Baking soda
3/4 cup Penn Maid Sour Cream
- In an electric mixer on high speed, cream together the 6 tablespoons Penn
Maid Sour Cream, butter, sugar, and salt. Turn the mixer off.
- Scrape down the bowl, and return the mixer to high speed.
- Add the vanilla and the egg and combine thoroughly. Scrape down the bowl
again.
- Sift the flour and baking soda together into a separate bowl. Turn the mixer
to low speed and gradually add the flour mixture until just combined.
- Wrap dough in wax paper and refrigerate for 30 minutes. Preheat the oven to
375ºF.
- Using a one-ounce ice cream scoop, place the dough balls onto an un-greased
cookie sheets, spacing them approximately two inches apart.
- Place the cookie sheets into the center of the oven and bake for 18-20
minutes or until cookies are golden brown.
- Immediately place the cookies on a cooling rack. Allow them to cool
completely before storing. To serve, dollop with sour cream (3/4 cup should be
enough for all cookies).
Cheesy Cheesecake
Serving Size: 1/10th of cake
Servings: 10
1/3 cup margarine, melted
1 1/2 cups graham cracker crumbs
1 1/2 cups sugar, divided
2 cups Penn Maid Cottage Cheese
8 oz reduced-fat cream cheese
1 Tablespoon all-purpose flour
1 egg
1 teaspoon vanilla extract
Sour Cream Topping:
16 oz Penn Maid Light Sour Cream
3 Tablespoons sugar
1 teaspoon vanilla extract
Preheat oven to 350oF. Grease bottom and sides of 9” spring form pan. In saucepan over moderate heat, melt margarine. Remove from heat and stir in crumbs and 1/4 cup of the sugar. Spread mixture in pan, packing firmly on the bottom and sides of pan. In a food processor (or blender), blend cottage cheese until smooth and soft. Add cottage cheese, flour, egg, remaining sugar, and vanilla. Beat for 3 minutes. Pour into the crust-lined spring form pan and bake for 50 to 60 minutes, or until firm in the center. Prepare the Sour Cream Topping by mixing in a medium bowl the sour cream, sugar, and vanilla. Top cooked cheesecake with Sour Cream Topping. Return to 425ºF oven for 10 minutes, or until topping has set. Turn off oven and leave oven door ajar, but do not remove cake for 30 minutes. Refrigerate 2 to 4 hours before serving. To serve, remove from spring form pan.
Serving idea: top with fresh fruit.
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