12 January 2011

Kathryn's Sour Cream Sugar Cookies















i was blessed with not only a mom for a good cook, but also a mother-in-law who's a good cook.  these are by far the best sugar cookies i have ever eaten.  make sure to roll out thick so that they stay moist and puffy.  my mother-in-law always uses a scalloped circle cookie cutter so that there are less protruding ends to brown and dry out.  she makes these for many holidays and always makes a heaping plate full of them for a friend or neighbor. 

cream together:
1½ cups sugar
1¼ cups butter

add:
1 tsp vanilla
2 eggs, beaten

mix thoroughly.

sift together:
¾ tsp soda
little less than ¼ tsp nutmeg
2 tsp baking powder
dash of salt
3½ cups flour

add dry ingredients to egg/sugar mixture and add alternately with 1 cup sour cream (total).

work with chilled dough.  roll out thick (½”).  bake at 425 degrees for 10 minutes.  for the best cookies, remove before they brown around the edges.

top with your favorite buttercream frosting. 

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