- 4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon nutmeg
- 1 cup butter, softened
- 1-3/4 cups sugar
- 3/4 teaspoon salt
- 4 egg yolks
- 2 eggs
- 1 teaspoon baking soda
- 2 tablespoons hot water
- 1 cup (8 ounces) sour cream
- Optional toppings: colored or granulated sugar and walnut halves
- In a large bowl, whisk flour, baking powder and nutmeg. In another bowl, cream butter, sugar and salt until light and fluffy. Beat in egg yolks and eggs. Dissolve baking soda in hot water. Add sour cream and dissolved baking soda to creamed mixture. Gradually beat in flour mixture (dough will be sticky). Refrigerate, covered, overnight.
- Preheat oven to 350°. Working with one-third of the batch at a time, roll dough on a well-floured surface to 1/4-in. thickness. (Cover and refrigerate remaining dough until ready to roll.) Cut with a floured 2-1/2-in. round or other shaped cookie cutter. Place 1 in. apart on greased baking sheets. If desired, sprinkle tops with sugar and top with walnuts.
- Bake 8-10 minutes or until cookies are set but not browned. Remove from pans to wire racks to cool. Yield: about 7-1/2 dozen.
Originally published as Mom's Soft Sugar Cookies in Country February/March 1991, p47
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