Old-Fashioned Sugar Cookies
|Sifted all purpose flour||4 Cup (64 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Butter/Regular margarine||1 Cup (16 tbs), softened|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
|Sugar||1⁄4 Cup (4 tbs)|
Sift flour with baking powder, soda, salt, and nutmeg; set aside.
In large bowl of electric mixer, at medium speed, beat butter, sugar, and egg until light and fluffy.
At low speed, beat in sour cream and vanilla until smooth.
Gradually add flour mixture, beating until well combined.
With rubber scraper, form dough into a ball.
Wrap in waxed paper or foil; refrigerate several hours, or overnight.
Divide dough into 4 parts.
Refrigerate until ready to roll out.
Meanwhile, preheat oven to 375F.
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.
1Bake 10 to 12 minutes, or until golden.
Remove to wire rack; cool.
Store in tightly covered tin.
Makes 4 dozen.