Sour Cream Cookies

Sour Cream Cookies

Diana Rattray

Nutmeg and cinnamon sugar add flavor to these cookies. Store the cooled cookies in an airtight container.

Ingredients:

12 tablespoons butter (1 1/2 sticks)
1 cup light brown sugar, packed
1/2 cup granulated sugar
1 large egg
1/2 cup sour cream
1 teaspoon vanilla
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground nutmeg, fresh grated if possible
cinnamon sugar for tops ( a few tablespoons of sugar mixed with 1 teaspoon cinnamon)

Preparation:

Cream butter and sugars until light and smooth. Add egg; beat until fluffy. Stir in sour cream and vanilla. Sift together the flour, salt, baking soda, baking powder, and nutmeg. Stir sifted dry ingredients into the creamed mixture. Chill for 1 to 2 hours, or until firm.

Place small balls of dough onto greased baking sheet. Grease bottom of a glass then dip in cinnamon sugar. Press a walnut half firmly onto the top of each cookie, flattening each cookie slightly. Sprinkle with cinnamon-sugar mixture. Bake at 350° for 8 to 10 minutes, or until lightly browned. Remove to racks to cool. As soon as the cookies are completely cooled, transfer to a tightly covered container or food storage bag.
Makes about 5 dozen cookies.

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