Old-Fashioned Sugar Cookies Recipe
An introduction to this Old-fashioned Sugar Cookies to your longing taste buds is going to keep them from asking for anything else for a long time to come. A great Dessert recipe is one like this. The European Old-fashioned Sugar Cookies is a delight to serve and enjoy. You need to try this Old-fashioned Sugar Cookies just once! You'll certainly remain loyal to it forever!
Ingredients
4 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 cup butter or regular margarine, softened
1-1/2 cups sugar
legg
1/2 cup dairy sour cream
1 teaspoon vanilla extract
Topping:
1/4 cup sugar
Raisins or blanched almonds (optional
Directions
Sift flour with baking powder, soda, salt, and nutmeg; set aside.
In large bowl of electric mixer, at medium speed, beat butter, sugar, and egg until light and fluffy.
At low speed, beat in sour cream and vanilla until smooth.
Gradually add flour mixture, beating until well combined.
With rubber scraper, form dough into a ball.
Wrap in waxed paper or foil; refrigerate several hours, or overnight.
Divide dough into 4 parts.
Refrigerate until ready to roll out.
Meanwhile, preheat oven to 375F.
Lightly grease cookie sheets.
On well-floured surface, roll dough, one part at a time, 1/4 inch thick.
With floured, 2-1/2-inch, round or scalloped cookie cutter, cut out cookies.
Using spatula, place, 2 inches apart, on cookie sheets.
Sprinkle tops of cookies with sugar.
Place a raisin or almond in the center of each, if desired.
Reroll trimmings, and cut.
1Bake 10 to 12 minutes, or until golden.
Remove to wire rack; cool.
Store in tightly covered tin.
Makes 4 dozen.
In large bowl of electric mixer, at medium speed, beat butter, sugar, and egg until light and fluffy.
At low speed, beat in sour cream and vanilla until smooth.
Gradually add flour mixture, beating until well combined.
With rubber scraper, form dough into a ball.
Wrap in waxed paper or foil; refrigerate several hours, or overnight.
Divide dough into 4 parts.
Refrigerate until ready to roll out.
Meanwhile, preheat oven to 375F.
Lightly grease cookie sheets.
On well-floured surface, roll dough, one part at a time, 1/4 inch thick.
With floured, 2-1/2-inch, round or scalloped cookie cutter, cut out cookies.
Using spatula, place, 2 inches apart, on cookie sheets.
Sprinkle tops of cookies with sugar.
Place a raisin or almond in the center of each, if desired.
Reroll trimmings, and cut.
1Bake 10 to 12 minutes, or until golden.
Remove to wire rack; cool.
Store in tightly covered tin.
Makes 4 dozen.
