No cream for the cookies What do I do?

I'm trying to make sugar cookies but I'm all out of cream. Does anyone know an alternative? Or a recipe that doesn't call for cream?


It will be very much appreciated.No cream for the cookies What do I do?
Aunt Mattie鈥檚 Sugar Cookies





1 cup sugar


1 cup butter


1 egg


3 cups flour


1 tbsp baking soda


录 tsp nutmeg





Cream butter, add sugar and egg. Mix baking soda, nutmeg and flour together and add slowly to butter/sugar/egg mixture.





Refrigerate 1 hour then roll out and cut out cookies with cookie cutter. Bake at 350 degrees for 8 minutes.





Remove cookies from cookie sheet to wire rack and let cool completely before decorating.No cream for the cookies What do I do?
Here is one of my favorite recipes for sugar cookies. I tend to bake them a little short of 6 minutes cuz I like them nice and thick and chewy! Have fun!!!!!








1 1/2 cups butter, softened


2 cups white sugar


4 eggs


1 teaspoon vanilla extract


5 cups all-purpose flour


2 teaspoons baking powder


1 teaspoon salt





In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).





Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.





Bake 6 to 8 minutes in preheated oven. Cool completely.
I think water would work fine.
I have been making these cookies for years - the first one was my grandmother's and all but the last are from the Better Homes and Gardens Cookbook, I don't remember were I got the last one from but everybody loves them.





These melt in your mouth and you don't even know that they contain sour cream.





Sour Cream Cutouts Cookies





TIME: Prep: 25 min. + chilling


Bake: 10 min.





Ingredients:


1 cup butter, softened


1-1/2 cups sugar


3 eggs


1 cup (8 ounces) sour cream


2 teaspoons vanilla extract


3-1/2 cups all-purpose flour


2 teaspoons baking powder


1 teaspoon baking soda





FROSTING:


1/3 cup butter, softened


2 cups confectioners' sugar


2 to 3 tablespoons milk


1-1/2 teaspoons vanilla extract


1/4 teaspoon salt





Directions:





In a mixing bowl, cream butter and sugar. Beat in eggs. Add sour cream and vanilla; mix well. Combine flour, baking powder and baking soda; add to the creamed mixture and mix well. Chill dough at least 2 hours or overnight.





Roll on a heavily floured surface to 1/4-in. thickness. Cut with a 3-in. cutter. Place on lightly greased baking sheets. Bake at 350掳 for 10-12 minutes or until cookie springs back when lightly touched. Cool. Mix all frosting ingredients until smooth; spread over cookies. Yield: about 3-1/2 dozen.


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I love these sugar cookies - they are buttery and versitile.





Sugar Cookie Standouts


about 36 cookies


Prep: 45 minutes


Chill: 2 hours


Bake: 7 minutes/batch





Ingredients


2/3 cup butter, softened


3/4 cup granulated sugar


1 teaspoon baking powder


1/4 teaspoon salt


1 egg


1 tablespoon milk


1 teaspoon vanilla


2 cups all-purpose flour


Edible glitter, sparkling sanding sugar, or granulated sugar (optional)





Directions


1. In a large mixing bowl beat butter on medium to high speed for 30 seconds. Add granulated sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, and, vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Cover and chill dough for 2 to 3 hours or until easy to handle.





2. On a lightly floured surface, roll half the dough at a time to 1/8 inch thickness. Using a 2-1/2-inch cookie cutter, cut into desired shapes. Sprinkle with edible glitter, sparkling sanding sugar, or granulated sugar, if desired. Place 1 inch apart on ungreased cookie sheets.





3. Bake in a 375 degree oven for 7 to 8 minutes or until edges are firm and very lightly browned. Transfer to a wire rack and let cool. Makes about 36 cookies.





Powdered Sugar Icing: In a small bowl stir together 1-1/2 cups sifted powdered sugar, 4 teaspoons milk, and 1/2 teaspoon vanilla. If necessary, add milk, 1/2 teaspoon at a time, to reach piping or spreading consistency. (Or, stir together 1/2 cup purchased vanilla icing and enough milk to reach piping or spreading consistency.) Makes 1/2 cup.





Raspberry Sandwich Cookies: Prepare as above, except use a 3 1/2-inch scalloped square-shaped cutter to cut dough. Use a 2-inch alphabet-shaped cutter to cut desired letter out of center of half the cookie cutouts. Bake and cool as above (bake letter cutouts as above and decorate as desired). Before serving, spread 1 teaspoon of seedless raspberry jam over each uncut cookie. Top with remaining cookies with center cutouts to create sandwich cookies. Makes about 14 sandwich cookies.





Merry ABCs: Prepare as above, except do not divide dough in half. Tint one-third of the dough red with 3/4 teaspoon liquid red food coloring before chilling. On a lightly floured surface form a mound by dropping small amounts of each of the doughs close together in a random pattern. Gently shape the mound into a ball. Divide in half. Cover and chill until easy to handle. Roll, cut and bake as above, except use 3-inch alphabet-shaped cutters. Gently gather scraps of dough together to reroll.





Sugar and Spice Cookies: Prepare as above, except reduce granulated sugar to 1/2 cup. Add 1/4 cup packed brown sugar, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground cloves with the sugar. Roll, cut, and bake as above except use a 4-inch hexagonal-shaped or round cutter. Use Powdered Sugar Icing to pipe snowflake design on cooled cookies. Makes about 20.





Honey-Ginger Cookies: Prepare as above, except reduce sugar to 1/2 cup. Add 2 teaspoons ground ginger with the sugar. Omit the milk and beat in 1/4 cup honey with the egg and vanilla. Roll, cut and bake as directed above, except use a 3-1/4- to 3-1/2-inch hexagonal-shaped cutter and decrease baking time to 6 to 7 minutes per batch. Decorate as desired.


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Tender Sugar Cookies


about 60


Prep: 40 min.


Chill: 30 min.


Bake: 15 min. per batch





Ingredients


1 cup butter, softened


1-1/4 cups sugar


1 teaspoon baking powder


1/4 teaspoon salt


1 egg


1 teaspoon vanilla


2-1/4 cups all-purpose flour





Directions


1. Beat butter in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add 1 cup of the sugar, the baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour. If necessary, cover and chill dough in the refrigerator for 30 to 60 minutes or until dough is easy to handle.





2. Preheat oven to 300F. Shape dough into 1-inch balls. Roll balls in the remaining 1/4 cup sugar. Place 2 inches apart on ungreased cookie sheets. Bake in preheated about 15 minutes or until tops are slightly crackled and sides are set (do not let edges brown). Transfer cookies to wire racks and let cool. Makes about 60 cookies.





3. Tip: For a colorful platter of cookies, roll the dough balls in different colored sugars instead of the white granulated sugar.





4. To store: Place cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving.


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COCONUT OATMEAL COOKIES DIPPED IN CHOCOLATE





1 cup Flour


1 tsp Baking Powder


陆 tsp Baking Soda


1 tsp Salt


戮 cup Butter 鈥?softened


1 2/3 cup Sugar


2 Eggs 鈥?large or bigger (I prefer to use Jumbo)


1 陆 tsp Pure Vanilla Extract


2 陆 cup Quick Oats


1 cup Flaked Coconut


16 oz Milk Chocolate - Melted (I prefer Droste a Milk Chocolate candy bar from Holland)





Preheat oven to 375 F.





Stir together flour, baking powder, baking soda, and salt; set aside. Cream together butter and sugar until light and fluffy. Beat in eggs one at a time. Stir in flour mixture, vanilla and oats. Add coconut. Bake for 10-15 minutes, or until lightly browned at the edges. Cool on a wire rack. One cool dip half of each cookie in the melted chocolate and let harden. Makes about 60 cookies. Cookies will spread when baking.
do you have milk and also some butter? If so mix them together and make your own cream! How about coffee whiter? You could use that instead of cream! see above there is some Aunt Mattie has a recipe which is similar to My Aunt's recipe! (Annie May L.) Left out the last name on purpose!


no point doing her recipe as someone would think me a copy can't but I don't copy cat! You can find the recipe in my blog anyhow! c.360.yahoo.com/ddherbals
You can use half and half or evaporated milk instead of the cream. Water will NOT work nor will regular milk.
Cream as in the cream used in milk, or cream of tartar? I assume you mean cream as in the cream used in milk. I don't know much recipes that use cream, but you could subsitute it with milk or half and half. Hope this helps





Here are a few sugar cookie recipes i found.





INGREDIENTS


1 cup white sugar


1 cup confectioners' sugar


1 cup butter


1 cup shortening


2 eggs


4 cups all-purpose flour


1 teaspoon cream of tartar


1 teaspoon baking soda


1 teaspoon vanilla extract


1/2 teaspoon salt





DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C).


Cream together sugars, shortening and butter. Mix in the eggs and mix well.


Stir in flour, cream of tartar and baking soda. Stir in vanilla and salt and stir until well blended.


Roll dough into walnut sized balls. Flatten with glass bottom dipped in sugar. Bake for 10 minutes.





More on the links:


http://allrecipes.com/Recipe/Powdered-Su鈥?/a>


http://www.foodnetwork.com/food/recipes/鈥?/a>
This looks like a good one...





(I use recipezaar.com ALL the time!)