To Die for Sour Cream Sugar Cookies - From a lady named Peggy

I got this recipe from my friend, Katie Linton. We made them for a Valentine's Day in 2012 and they were yummy and soft. I have modified the original recipe some.

Preheat oven to 350. 

5 C flour

2 tsp baking powder
1 tsp salt
1 tsp nutmeg

1 C sour cream
1 tsp baking soda (stirred into sour cream)

2 C sugar

1 C shortening or butter
2 eggs
1 tsp vanilla

Combine dry ingredients (except baking soda) in a separate bowl. In another bowl, combine sour cream and baking soda   In (yet) another bowl, cream shortening or butter and sugar. Add egg and vanilla and beat well. 

Alternate adding dry ingredients and sour cream to the creamed mixture. May need to add extra 1/4 C flour until dough is the right consistency. Refrigerate before cutting out cookies. Don't roll out the dough, pat it out. Make cookies 1/3-1/2 inch thick. Bake at 350 for 8-10 minutes.  Cool on cookie sheet for 5 minutes before removing.

Note: Makes about 48 heart-shaped cookies.



I sometimes just need a smaller amount of sugar cookies.  So here is the half recipe.

Preheat oven to 350. 

2 1/2 C flour

1 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg

1/2 C sour cream
1/2 tsp baking soda (stirred into sour cream)

1 C sugar

1/2 C shortening or butter
1 eggs
1/2 tsp vanilla

Combine dry ingredients (except baking soda) in a separate bowl. In another bowl, combine sour cream and baking soda   In (yet) another bowl, cream shortening or butter and sugar. Add egg and vanilla and beat well. 

Alternate adding dry ingredients and sour cream to the creamed mixture. May need to add extra 1/4 C flour until dough is the right consistency. Refrigerate before cutting out cookies. Don't roll out the dough, pat it out. Make cookies 1/3-1/2 inch thick. Bake at 350 for 8-10 minutes.  Cool on cookie sheet for 5 minutes before removing.

Note: Makes about 24 heart-shaped cookies.