Saturday, August 24, 2013

The Next Time You Need a Treat, Try My Favorite Sour Cream Cookies Recipe

You can shape with your favorite cookie cutters or even the bottom of a glass.

If you are hungry for a simple, but sensational tasting cookie, then let me share my favorite sour cream cookies with you.  This is a rolled cookie that has a fine texture and just a touch of spice that you will really adore.

What else is wonderful about my recipe besides being just delicious are how many cookies this makes.  Of course, the number will vary depending on how thick of a cookie you like to eat.  However, it does provide you with a hearty batch of these delicious things without costing a lot to prepare.

I hope you will want to try this recipe sometime.  After all, good things are meant to be shared--not hoarded away!

My Favorite Sour Cream Cookies

1/4 cup of shortening
1/4 cup of a margarine, not spread
1 large egg
1/2 firmly packed brown sugar
1/2 cup sugar
1-1/2 teaspoons of vanilla extract
2-2/3 cups of flour
1 teaspoon of baking powder, leveled
1/2 teaspoon of baking soda, leveled
1/4 teaspoon of salt
1/4 teaspoon of ground nutmeg
1/8 teaspoon of ground cinnamon
1/2 cup of sour cream

Sift the dry ingredients (flour, baking powder, baking soda, salt, cinnamon, and nutmeg) together in a mixing bowl.

Cream the shortening, margarine, and sugars thoroughly with your electric mixture until adding your egg and vanilla and further combining.

Blend the flour mixture with the creamed ingredients, alternating with the sour cream until the ingredients mixed thoroughly.  You will need to use your wooden spoon to combine.

Divide the dough and roll out on a floured surface.  Aim for about one-fourth inch thickness. (If your dough is too sticky to roll out, then place it in the refrigerator in a covered glass casserole for about an hour or two will do the trick for better rolling. )

Cut with a two-inch cookie cutter or the size and shape you love the most. 

Place your cookies on a greased baking sheet.

Sprinkle with sugar, if desired or leave plain.

Bake in a 425-degree oven for approximately 8 to 10 minutes.