Dairy Council Sugar Cookies |
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Prep Time: 35 Minutes Cook Time: 12 Minutes |
Ready In: 47 Minutes Servings: 9 |
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This recipe is from a 1958 Chicago dairy council leaflet. The sour cream and nutmeg give these cookies a rich flavor. These are extra decadent with cream cheese frosting. For crisp cookies roll the dough thinner and bake them a few more minutes. As is, these are soft and chewy. Ingredients:
4 1/2 cups sifted flour |
1 teaspoon salt |
1 teaspoon baking soda |
1 teaspoon baking powder |
1/2 teaspoon ground nutmeg |
1 cup butter |
1 1/2 cups sugar |
2 eggs |
1 cup sour cream |
1 1/2 teaspoons vanilla extract |
Directions:
1. Sift flour, measure; resift with salt, soda, baking powder, and nutmeg.
2. Cream butter with sugar until fluffy.
3. Add eggs, one at a time, beating well after each addition.
4. Add dry ingredients alternately with sour cream, mixing until smooth after each addition.
5. Blend in vanilla.
6. Wrap in waxed paper and chill until firm enough to roll.
7. Roll on floured board to about 1/4 inch thick, cut with cup or cookie cutter.
8. Place on ungreased baking sheet.
9. Sprinkle with sugar and bake at 375 degrees for 12 minutes or until browned.
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