It is with a bit of hesitation that I post this recipe, since I don't actually LIKE these cookies! They're a bit too dry and flour-y for me. They are, however, my husband's very favorite sugar cookies, and quite fondly remembered from his childhood. I am posting this so I don't lose it--the recipe is written on a well-worn piece of paper sent to us by his mother. She had written all sorts of comments about the recipe as well; I have posted it sans comments. I am also going to post my own (much tastier, in my opinion) recipe for sugar cookies. Anyway, this recipe came from a cookbook from the 1960's--no idea what it was. If you make these and don't like them, don't say I didn't warn you! Hah! :) (Prep time does not include refrigeration, and servings are a guess)
- Sift flour with baking powder, soda, salt and nutmeg; set aside.
- In large bowl of electric mixer, at medium speed, beat butter and sugar until combined then beat in sour cream, egg and vanilla until smooth.
- Gradually add flour mixture, beating until well combined.
- With rubber scraper, form dough into a ball.
- Wrap in waxed paper, plastic wrap, or foil; refrigerate overnight or several hours.
- Divide dough into four parts.
- Refrigerate until ready to roll out.
- Meanwhile, preheat oven to 375 degrees.
- Lightly grease cookie sheets.
- On well-floured surface roll dough, one part at a time, 1/4 inch thick.
- With floured, 2 1/2 inch round or scalloped cookie cutter, cut out cookies.
- Using spatula, place 2 inches apart on cookie sheets.
- Sprinkle tops of cookies with sugar.
- Place a raisin or almond in the center of each, if desired.
- Reroll trimmings, and cut.
- Bake 10 to 12 minutes or until golden (be careful, they burn easily).