Sweet and soft cookies made with sugar, sour cream, vanilla, and a touch of nutmeg. The softest cookies ever.
Ingredients
- 4 CUPS WHEAT FLOUR
- 1 TEASPOON BAKING POWDER
- 1/2 TEASPOON BAKING SODA
- 1/2 TEASPOON SALT
- 1/4 TEASPOON GROUND NUTMEG
- 1 CUP BUTTER, SOFTENED
- 1 1/2 CUPS WHITE SUGAR
- 1 EGG
- 1 TEASPOON VANILLA EXTRACT
- 1/2 CUP SOUR CREAM
Steps
- SIFT TOGETHER THE FLOUR, BAKING POWDER, BAKING SODA, SALT, AND NUTMEG.
- SEPARATELY, IN A LARGE BOWL, BEAT THE BUTTER TOGETHER WITH THE SUGAR UNTIL IT IS BLOND. IN A LARGE BOWL, IN A LARGE BOWL, BEAT THE BUTTER TOGETHER WITH THE SUGAR UNTIL IT IS BLENDED. ADD THE SIFTED POWDERS. WRAP THE DOUGH IN PLASTIC WRAP AND REFRIGERATE OVERNIGHT.
- PREHEAT THE OVEN TO 190° CENTIGRADE (375° F). ROLL OUT THE DOUGH WITH A ROLLING PIN ON A LIGHTLY FLOURED FLAT SURFACE TO A THICKNESS OF ABOUT 1/2 CENTIMETER. CUT THE DOUGH WITH COOKIE CUTTERS TO THE DESIRED SHAPE. PLACE THE COOKIES ON UNGREASED BAKING SHEETS, SPACING THEM ABOUT 4 CENTIMETERS APART.
- BAKE THEM FOR 8 TO 10 MINUTES AND REMOVE THEM FROM THE OVEN. LEAVE THEM ON THE BAKING SHEETS FOR 5 MINUTES, THEN TRANSFER THEM TO A WIRE RACK TO COOL COMPLETELY.
