Tuesday, November 13, 2012

Sour Cream Cut-Out Cookies

This was our main cut-out cookie recipe in our house when I was a kid.  The recipe came from a lady my parents called “Sis” at a little restaurant called “Dog N Suds” (I think it was a hotdog and soda shop) in Rockford, IL (where I was born). 

These cookies are less sweet than the average sugar cookie, softer too.  The dough is not extremely user-friendly but the cookies are worth the effort!  There’s a tiny hint of nutmeg, which goes great with the butter cream icing we use to decorate the cookies!

One note on ingredients:  Use only full-fat sour cream.  Trust me on this!

2 ¾ cups sifted all-purpose flour
¾ teaspoon baking soda
½ teaspoon cream of tartar
½ teaspoon salt
½ teaspoon ground nutmet
½ cup soft butter
1 cup sugar
1 egg
½ cup sour cream

Stir together flour, baking soda, cream of tartar, salt, and nutmeg; set aside.  Cream butter, gradually adding sugar and beating until creamy.  Add egg and sour cream, beat thoroughly.  Add dry ingredients.  Beat until smooth.  Cover and chill at least 2 hours (do not skip this step!).

Heat oven to 400 degrees.  Divide into portions and roll one portion, leaving the rest in the refrigerator (yes, really keep it in the fridge when not using!).  Roll to about 1/4 to 1/8 of an inch thickness.  Place two inches apart on ungreased cookie sheet.  Baked 6-8 minutes or until edges are lightly brown.  Remove and place on wire racks or waxed paper to cool.

These can be eaten plain or iced with desired frosting.  This butter cream frosting is a great option.