February 2014 Recipe of the Month!

Sour Cream Sugar Cookies

  • 1/3 cup butter, softened
  • 2/3 cup sugar
  • 1 egg
  • 1/3 cup sour cream
  • 1/8 tsp. lemon emulsion
  • 1 2/3 cups all-purpose flour
  • ¾ tsp. baking powder
  • 1/8 tsp. baking soda
  • 1/8 tsp. ground nutmeg
  • Colored sugar or sprinkles

In a small bowl, cream butter and sugar until light and fluffy. Beat in the egg, sour cream and flavor Combine the flour, baking powder, baking soda and nutmeg; gradually add to creamed mixture and mix well. Divide dough in half. Shape one halt into a 5 inch long roll. Wrap in plastic wrap; place in a resealable plastic freezer bag. May be frozen for up to 3 months. Cover and refrigerate remaining dough for 1 hour or until easy to handle. On a lightly floured surface, roll dough to ¼ inch thickness. Cut with a floured 2 ½ to 3 in cookie cutter. Place 1 inch apart on a baking sheet coated with cooking spray. Sprinkle with colored sugar or sprinkles if desired. Bake at 375 for 8 to 10 minutes or until bottoms are lightly browned.

Cool for 1 minute before removing to a wire rack to cool completely.

TO USE FROZEN COOKIE DOUGH: Remove dough from freezer 1 hour before baking. Unwrap and cut into 12 slices. Place 1 inch apart on a baking sheet coated with cooking spray. Sprinkle with colored sugar or sprinkles if desired. Bake as Directed.

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