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Prep Time: 120 Minutes Cook Time: 10 Minutes |
Ready In: 130 Minutes Servings: 12 |
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These cookies can be made ahead and stored in the freezer. Ingredients:
1/2 cup butter, softened |
1/2 cup shortening |
1 1/2 cups granulated sugar |
1 teaspoon baking soda |
1 teaspoon ground nutmeg |
1/2 teaspoon salt |
1 cup sour cream |
1 egg |
1 teaspoon vanilla |
4 cups flour |
colored coarse sugar, for decoration |
Directions:
1. In a large mixing bowl, beat the butter and shortening with an electric mixer on medium to high speed for 30 seconds.
2. Add the sugar, soda, nutmeg, and salt.
3. Beat until combined, scraping sides of bowl occasionally.
4. Beat in sour cream, egg, and vanilla until combined.
5. Beat in as much of the flour as you can with the mixer.
6. Using a wooden spoon, stir in any remaining flour (dough will be sticky). Divide dough into thirds.
7. Cover and chill in the fridge about 2 hours or until easy to handle.
8. On a lightly floured surface, roll one portion of dough at a time to 1/4-inch thickness.
9. Using a floured 3-inch cookie cutter, cut out dough.
10. Place cutouts on an ungreased cookie sheet.
11. Sprinkle with colored sugar.
12. Bake in a 350 degree oven about 10 minutes or until edges of cookies are firm.
13. Transfer cookies to a wire rack; cool completely.
14. TO MAKE AHEAD:.
15. Bake cookies as directed and cool completely. Place in the freezer container or bag and freeze for up to 3 months.
16. Before serving, thaw cookies about 15 minutes.
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