From my Christmas Cookies book, because I was craving cookies (and had sour cream, see how good I am being about trying to use what I've got before it spoils):
Prep: 25 minutes
Cook: 12 minutes per batch
Other: 1 hour
The book says: "These fragrant, buttery cutouts are soft and thick like old-fashioned tea cakes our grandmother used to bake."
1 cup butter, softened
1 1/2 cups sugar
2 large eggs
1 cup sour cream
1 1/2 tsp. vanilla
4 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground nutmeg
Sugar
Beat butter at medium speed with an electric mixer until creamy; gradually add 1 1/2 cups sugar, beating well. Add eggs, beating well. Add sour cream and vanilla, beating well.
Combing flour and 4 next ingredients, gradually add to butter mixture, stir in by hand. Cover and chill at least 1 hour.
Divide dough into fourths. Working with 1 portion of dough at a time (keep remaining dough in refrigerator), roll each portion to 1/4-inch thickness on a lightly floured surface. Cut with a 3-inch cookie cutter; place on ungreased baking sheets. Sprinkle cookies with additional sugar.
Bake at 375 F for 12 minutes or until lightly browned. Cool slightly on baking sheets, remove to wire racks to cool completely.
Yield: 4 dozen.
(This really does make 4 dozen. No joke. But I ate a surprising amount of these cookies and was satisfied in a cookie (if not an exciting cookie) way about found them a softer alternative to the traditional tea cake recipe I've been using.)
Prep: 25 minutes
Cook: 12 minutes per batch
Other: 1 hour
The book says: "These fragrant, buttery cutouts are soft and thick like old-fashioned tea cakes our grandmother used to bake."
1 cup butter, softened
1 1/2 cups sugar
2 large eggs
1 cup sour cream
1 1/2 tsp. vanilla
4 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground nutmeg
Sugar
Beat butter at medium speed with an electric mixer until creamy; gradually add 1 1/2 cups sugar, beating well. Add eggs, beating well. Add sour cream and vanilla, beating well.
Combing flour and 4 next ingredients, gradually add to butter mixture, stir in by hand. Cover and chill at least 1 hour.
Divide dough into fourths. Working with 1 portion of dough at a time (keep remaining dough in refrigerator), roll each portion to 1/4-inch thickness on a lightly floured surface. Cut with a 3-inch cookie cutter; place on ungreased baking sheets. Sprinkle cookies with additional sugar.
Bake at 375 F for 12 minutes or until lightly browned. Cool slightly on baking sheets, remove to wire racks to cool completely.
Yield: 4 dozen.
(This really does make 4 dozen. No joke. But I ate a surprising amount of these cookies and was satisfied in a cookie (if not an exciting cookie) way about found them a softer alternative to the traditional tea cake recipe I've been using.)
1 comment:
When I made these today I modified the recipe as follows:
--Added 1 1/2 tsp. salt
-- Doubled the nutmeg
-- Generously added cloves
-- Added 2 Tbsp. extra butter
-- Added 1 Tbsp. fresh lime juice
Baked only until just done. Served with frosting that was just a little lime. Found that these cookies maintained their soft texture but had a little more flavor and were more satisfying.
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