Old-Fashioned Sugar Cookies
Ingredients
4 cups sifted all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon nutmeg
1 cup soft butter or margarine
1 ½ cups sugar
1 egg
½ cup dairy sour cream
1 teaspoon vanilla extract
Topping:
¼ cup sugar
Raisins or blanched almonds (optional)
Method
1. Sift flour with baking powder, soda, salt, and nutmeg; set aside.
2. In large bowl of electric mixer, at medium speed, beat butter, sugar, and egg until light and fluffy.
3. At low speed, beat in sour cream and vanilla until smooth.
4. Gradually add flour mixture, beating until well combined.
5. With rubber scraper, form dough into a ball. Wrap in waxed paper or foil; refrigerate several hours, or overnight.
6. Divide dough into 4 parts. Refrigerate until ready to roll out.
7. Meanwhile, preheat oven to 375°. Lightly grease cookie sheets.
8. On well-floured surface, roll dough, one part at a time, ¼ inch thick.
9. With floured, 2 ½ - inch, round or scalloped cookie cutter, cut out cookies. Using spatula, place, 2 inches apart, on cookie sheets.
10. Sprinkle tops of cookies with sugar. Place a raisin or almond in the center of each, if desired. Reroll trimmings, and cut.
11. Bake 10 to 12 minutes, or until golden. Remove to wire rack; cool.
Cookies were made and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann Pearman
Recipe was taken from McCall CookBook, the chapter on “Rolled Cookies”, page 175 an edition of between 1950 – 1960s.
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Shirley-Ann Pearman
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