December 21, 2011

Grandma Stewart's Sour Cream Christmas Cookies

These are the BEST cut-out cookies! We love them because they're soft and have the wonderful flavor of fresh nutmeg. They really are delicious, and I have to say, awesome with a cup of hot coffee! The recipe came from my gourmet step-mom's mother-they've used it for decades and I can't tell you how many times I've misplaced it! That's why I'm glad it's posted on here now! :) Our favorite frosting is a simple buttercream (half butter, half shortening). I always make plenty of extras to freeze. They are addicting so it's nice to hide them in the freezer and be able to decorate again later in January!

1 cup sugar
1 cup brown sugar
1 cup butter
3 eggs
1 teaspoon vanilla
1 cup sour cream
6 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon nutmeg
1 teaspoon salt

Cream the butter and sugars in a medium bowl. Add the 3 eggs and vanilla and continue to mix until well blended. Add the sour cream. The batter will look curdled. In a small bowl, combine the baking soda, baking powder, salt and nutmeg; add to the sugar mixture and blend well. Add 2 cups of flour at a time until all the flour has been incorporated into the dough. The dough will be sticky. Divid the dough into 4ths. Pat 1/4 of the dough into a disc and wrap it in plastic wrap. Repeat with the remaining dough. Place the dough in the refrigerator for at least an hour. Working with one disk at a time, roll the dough on a floured surface. Using cookie cutters, cut out shapes and place on a lightly greased baking sheet. Bake in a 450 degree oven (yes, that is hot, but I verified the temp) for 5-6 minutes. Frost. Our simple buttercream frosting......beat 1/2 cup shortening with 1/2 cup butter in a large mixing bowl until light and fluffy. Add 1 teaspoon vanilla
(clear will keep your colors nicer). Add 4 cups powdered sugar and beat well. Add 3 tablespoons milk (more or less) to get to desired spreading consistency. Leave frosted cookies out uncovered until frosting hardens a little.

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