Known more as a Christmas staple, we actually made these cookies for the first time around Halloween. Valerie received a big box of cookie cutters for her birthday, and we were inspired to make cookies in the shapes of ghosts and goblins.
The recipe comes together much like a standard cookie recipe. I can't stress chilling the dough enough, as it is quite sticky prior to putting it in the refrigerator. I worked in batches, rolling out a portion of the dough while leaving the rest to keep on chilling. The dough warms up and becomes sticky again the more it is worked, so swiftness is key.
The end result is worth it though; these cookies are delightful. Light, chewy, sweet, with a slight crunch around the edges, they really are a treat. The sour cream gives the cookies a subtle tang while the nutmeg flavor is a welcome surprise.
They live up to their moniker of 'old-fashioned', too. Emilie took some cookies to her pre-school and her teacher said they reminded her of the cookies her grandmother made. Valerie's mom, Julie, also said they were like the cookies her mom made when she was a child.
We sprinkled some with sugar, and put icing on others, and they were delicious either way. So break out the cookie cutters, and whip up a batch before Christmas!
(Makes About 5 Dozen Cookies)
4 1/2 cups sifted all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon nutmeg
1 cup butter
1 1/2 cups granulated sugar
1 cup sour cream
1 1/2 teaspoons vanilla
Sift flour, measure; resift with salt, soda, baking powder and nutmeg.
Cream butter with sugar until fluffy. Add eggs one at a time, beating well after each addition. Add dry ingredients alternately with sour cream, mix until smooth after each addition.
Blend in vanilla.
Wrap in wax paper until firm enough to roll.
Roll on floured board to about 1/4 inch thick, cut with large cookie cutter; place on ungreased baking sheet. Sprinkle with sugar; bake at 375 degrees for 12 minutes, or until brown. Take from baking sheets promptly.