Old-Fashioned Sour Cream Cookies
Yield
60 servingsPrep
20 minCook
10 minReady
30 minLow Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ⅔ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
nutmeg
|
|
| ½ | cup |
butter
|
|
| 1 | x |
sugar
|
*
|
| 1 | each |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
sour cream
softened |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 631 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
nutmeg
|
|
| 118 | ml |
butter
|
|
| 1 | x |
sugar
|
*
|
| 1 | each |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 118 | ml |
sour cream
softened |
|
Directions
Preheat oven to 375℉ (190℃).
Grease 2 cookies sheets.
Combine first 5 ingredients in bowl.
Beat butter, 1 cup sugar, the egg and vanilla in mixer bowl until light and fluffy.
Add dry ingredients alternately with sour cream, beginning and ending with dry ingredients.
Divide dough in half.
On floured wax paper, roll one dough ¼ inch thick.
Cut with 2-inch cookie cutter.
Place 2 inches apart on prepared cookie sheets.
Sprinkle tops of cookies with additional sugar.
Bake 8 to 10 minutes, until lightly browned.
Repeat with remaining dough. Decorate as desired.
