A few months ago, my grandma was cleaning out her pantry cupboard and came across this recipe for Sour Cream Cookies. Though the combination of sour cream and cookie sounded strange to me, I was intrigued. Grams went on to tell me how her mother used to make these cookies frequently. That decided it! I had to give this recipe a try.
I'm really glad I did! With just the perfect amount of sour cream left in our fridge, I whipped up a batch of these in no time. The large amount of nutmeg kind of freaked me out, but it was a lovely flavor addition to these sweet, soft, chewy rounds. In my own words, these are like a "summer spice cookie" or the "white version of a molasses sugar cookie."
Sour Cream Cookies
recipe from my Grandma Marilyn
Makes just over 2 dozen cookies
1/2 cup shortening
1 cup sugar
1/2 cup sour cream
2 cups flour
1 tsp nutmeg
1/2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
Preheat oven to 375 degrees F.
In a large mixing bowl, cream together shortening and sugar. Add in egg and sour cream and beat until smooth.
In a separate bowl, whisk together flour, nutmeg (yes 1 whole teaspoon!), baking soda, baking powder, and salt.
Stir into creamed ingredients in two or three additions. Stir until just combined.
Scoop out heaping tablespoonfuls of dough onto a baking sheet (preferably lined with silicone baking mat). Bake for 7-10 minutes or until edges are slightly golden and the tops are cracked. Cool on baking sheet 2-3 minutes. Remove to wire rack to cool completely.
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