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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cookies 34g Recipe makes 36 cookies) |
||
| Calories 139 | ||
| Calories from Fat 55 | (40%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.2g | 9% | |
| Saturated Fat 3.8g | 18% | |
| Monounsaturated Fat 1.6g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 25mg | 8% | |
| Sodium 41mg | 1% | |
| Potassium 24mg | 0% | |
| Total Carbohydrate 19.1g | 6% | |
| Dietary Fiber 0.4g | 1% | |
| Sugars 8.4g | ||
| Protein 1.9g | 3% | |
Ingredients
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter
- 2 medium eggs
- 10 tablespoons sour cream
- 1 teaspoon vanilla extract
- 1 pinch nutmeg
- 1 pinch baking powder
- 1 teaspoon baking soda
- 4 cups all-purpose flour, sifted
Directions
1
Cream together sugar and butter.2
Add the eggs one at a time and mix well.3
Then add sour cream and vanilla and mix well.4
Sift the dry ingredients together and add to wet ingredients a little at a time.5
Chill in refrigerator till firm or even overnight.6
Preheat oven to 400°.7
Roll the dough 1/4-1/2-inch thickness and cut out into desired shape.8
Bake for 5-7 minutes or until lightly pale golden--not brown.9
Allow to cool completely on wire rack before frosting.
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- Course > Desserts > Cookies & Brownies > Rolled-Out
- Main Ingredient > Pasta, Rice & Grains > Grains
- Main Ingredient > Eggs/Dairy
- Cuisine > North American > United States
- Preparation > Time to Make > > 1 day
- Preparation > Equipment > Oven
- Preparation > Number of Servings
- Occasion > Holiday/Event > Religious > Easter
- Occasion > Holiday/Event > Religious > Christmas
- Occasion > Everyday
- Dietary > Kid Pleaser
- Dietary > Low in... > Low Sodium
Featured Reviews for This Recipe
From: galexa
On Dec 27, 2008
I made these for Christmas and my entire family gobbled them up! They turned out soft, delicious, and flavorful. I made the mistake of not cooking one sheet of cookies long enough... make sure they are a little poofy before your take them out of the oven. I iced them with royal icing instead of the buttercream because I needed to package and travel with them. The royal icing gave a good sweetness to the cookie. These are GREAT dipped in coffee (my after Christmas breakfast!)
From: Kmmd
On Dec 24, 2008
This seemed a little too sticky and having read some other reviews I added a bit more flour. Then, due to unexpected events, the batter sat for over a week. I rolled it out and cut out circles of two sizes. I did have to use a lot of flour to keep the dough from sticking to my rolling mat, but that didn't affect the end result. I decorated a few with frosting, some, I dipped half the cookie in melted chocolate, and some that I cut in smaller circles, I made into sandwich cookies with chocolate or strawberry preserves in the middle. They all tasted pretty good, but I am partial to the chocolate dippers. I got a lot more than 36 cookies but I guess I rolled it pretty thin. A great cookie all the same.
From: applee
On Oct 22, 2002
I requested this recipe and when I made them I found out that these are THE BEST cookies. They stay soft and full of flavor. I used almond extract instead of vanilla and absolutely loved the results. You can make these cookies as big or small as you like, and the Page's Buttercream Frosting is the perfect frosting for these cookies!!
From: Kim D.
On Apr 10, 2004
These cut-out cookies turned out great! The sour cream gave the cookies a soft, moist texture. Before I iced them, I took a bite of one and they almost reminded me of an animal cookie, but much softer. I iced them with Paige's Butter Cream Frosting. Delicious!
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