This week I decided to give up dairy. Why would I make such a dumb freaking decision? Right, I keep asking myself this same question. But really it was an easy decision.
Waverly’s poop is pea soup green. I know, super cool that I just told you about my child’s bowels movements. But if you know me, you know this is par for the course. And if you don’t know me, well, I’m known for talking about poop, far too often. My poor husband is SO embarrassed that I am even writing about this, on my blog.
Anyway, there are a few reasons her poop could be this color, but one thought is because she may not like the dairy I eat. That’s all I needed to hear to know I need to give it up for a while and see if her poop changes color.
What the HECK does her poop have to do with these cookies? Well, I’ll explain, quickly. I have lots of dairy in my fridge: butter, yogurt, milk, sour cream, cheese…you name it, I have a variety of it. So now I’m trying to get it out of the fridge so it doesn’t temp me. And I decide to make cookies? As if those aren’t tempting? I know, I am confusing…
I took these sugar cookies and experiemtned. I substituted half of the butter for sour cream and subbed about half of the flour for whole wheat flour. Outcome = AMAZING. The cookies are super light and fluffy. They would be the perfect base for a yummy frosting!
1 1/4 cups white sugar
1 stick unsalted butter
1/2 cup light sour cream
3 egg yolks (Save the whites for an omelet, or a pavlova)
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon cream of tartar
1/4 teaspoon of salt
1/3 cup coarse sugar crystals, regular granulated sugar, or sprinkles
Preheat oven to 350 degrees F.
Cream together butter, sour cream and sugar until it is nice and creamy. Mix in 1 egg yolk at a time and vanilla extract. Add flours, baking soda, cream of tarter, and salt until cookie dough is completely mixed. Be sure to scrape down the bowl to be sure everything is mixed. Using a medium scoop, form dough balls and roll them in the sugar or sprinkles. Place them on the cookie sheet and I slightly pressed down on the dough balls to flatten the cookie, just slightly.
Bake for 12-14 minutes until the surface of each cookie is a little cracked on the top. Don’t over bake or they will get crunchy. Remove from oven and allow cookies to cool on the pan for 5 minutes. Then finish cooling on a wire rack. They will store in an air tight container for up to 4 days.
I did have to try them, you know, quality control. But I spit it out so I didn’t digest the dairy. Dang, that was tough to not eat the entire cookie, or 6 of them. SO tasty!