Sour Cream-Nutmeg Sugar Cookies
Freshly grated nutmeg has an incomparable flavor and is delicious in these soft and tender cookies. You can grate your own whole nutmeg using a nutmeg grater, Microplane grater or other fine–holed grater.
4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon grated nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sugar
1 cup unsalted butter, softened
1/2 cup sour cream
1 egg
2 teaspoons vanilla extract
About 1/4 cup white or colored coarse sparkling sugar or granulated sugar
1. Whisk flour, baking powder, nutmeg, baking soda and salt in large bowl.
2. Beat sugar and butter in large bowl at medium speed 2 to 3 minutes or until light and fluffy. Beat in sour cream, egg and vanilla just until smooth. (Dough may look curdled.) At low speed, beat in flour mixture just until blended.
3. Wrap dough in plastic wrap; shape into flat round. Refrigerate until firm enough to roll, 3 hours or up to 2 days. (Dough can be made 1 month ahead and frozen.)
4. Heat oven to 350°F. Line baking sheets with parchment paper. Divide dough into 4 pieces. Work with 1 piece at a time, keeping remaining dough refrigerated.
5. On lightly floured surface, roll dough to between 1/8- and 1/4-inch thickness. Cut out with 3-inch cookie cutters; place 1 inch apart on baking sheets. Sprinkle with coarse sparkling sugar.
6. Bake 8 to 10 minutes or until edges are golden brown and centers are pale golden brown. Cool completely on wire rack. (Cookies can be made 3 days ahead and stored at room temperature in an airtight container or 1 month ahead and frozen.)
Freshly grated nutmeg has an incomparable flavor and is delicious in these soft and tender cookies. You can grate your own whole nutmeg using a nutmeg grater, Microplane grater or other fine–holed grater.
4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon grated nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sugar
1 cup unsalted butter, softened
1/2 cup sour cream
1 egg
2 teaspoons vanilla extract
About 1/4 cup white or colored coarse sparkling sugar or granulated sugar
1. Whisk flour, baking powder, nutmeg, baking soda and salt in large bowl.
2. Beat sugar and butter in large bowl at medium speed 2 to 3 minutes or until light and fluffy. Beat in sour cream, egg and vanilla just until smooth. (Dough may look curdled.) At low speed, beat in flour mixture just until blended.
3. Wrap dough in plastic wrap; shape into flat round. Refrigerate until firm enough to roll, 3 hours or up to 2 days. (Dough can be made 1 month ahead and frozen.)
4. Heat oven to 350°F. Line baking sheets with parchment paper. Divide dough into 4 pieces. Work with 1 piece at a time, keeping remaining dough refrigerated.
5. On lightly floured surface, roll dough to between 1/8- and 1/4-inch thickness. Cut out with 3-inch cookie cutters; place 1 inch apart on baking sheets. Sprinkle with coarse sparkling sugar.
6. Bake 8 to 10 minutes or until edges are golden brown and centers are pale golden brown. Cool completely on wire rack. (Cookies can be made 3 days ahead and stored at room temperature in an airtight container or 1 month ahead and frozen.)
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