Prep 15 mins
Cook 10 mins
My grandmother made these cookies every year for Christmas. They were always anxiously awaited and then we tried to make them last as long as we could, not an easy feat. When asked to describe them, I would say not as sweet as a sugar cookie and not as heavy as shortbread. Simply the best cut-out cookie there is. This is best made with a standing mixer. Note prep time does not include chilling overnight.
- 1⁄2 cup vegetable shortening
- 1⁄2 cup butter, softened
- 2 cups sugar
- 1 cup sour cream
- 2 eggs, well beaten
- 5 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1⁄2 teaspoons nutmeg
- Mix together shortening, butter, sugar and sour cream.
- Add eggs, mix well.
- Combine dry ingredients together, sift, then slowly add to wet mixture.
- Once combined, chill overnight.
- Roll out dough on a floured surface. (1/8 inches layer is good) Be sure to flour rolling pin as well to prevent sticking.
- Roll out and use cookie cutters to make cookies.
- Bake at 350 for 10-12 min or until bottoms are very lightly browned. Do not use a baking stone for these cookies.
These were wonderful cookies which I served with creme brulee for dessert. I didn't make them quite as thin; my oven has a mind of its own. Reviewed for PAC Spring 2008