Prep 15 mins
Cook 8 mins
Not just any old Christmas cookie. Great any time of the year and just delicious with your tea or coffee. Overnight chilling time not included in preparation time. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- Cream butter with sugar.
- Sift dry ingredients together and add alternatively with the sour cream to the creamed mixture.
- Add nuts.
- Knead together well; shape into a loaf, wrap in waxed paper and chill in the refrigerator overnight.
- Preheat oven to 400°F.
- Slice and bake approximately 8 minutes until lightly browned.
These are the perfect choice for a bake sale at church on St. Nicholas Day! My notes: The cookies spread large when baked (in other words, allow plenty of room on the cookie sheet for them to spread) and they are very delicate. Wait at least 10-15 minutes after removing cookies from the oven before transferring to a wire rack. I used a KitchenAid stand up mixer to prep. A light sprinkle of dyed red sugar was added for the final touch. The cookies will crisp up once cooled. I was hesitant to bake the cookies at 400 degrees but they turned out perfectly and didn't burn! Butter should be at room temperature, better to use freshly grated nutmeg, nuts (a combination of odds and ends: hazelnuts, almonds, walnuts and pecans) were finely chopped using the PULSE setting on the food processor. Very easy to make! Thanks for posting!