Sugar Cookie Dough Recipe As Promised

I decided anyone who can stand reading me and my blog deserves a cookie for outstanding achievement. Since I can't send you all actual cookies over the interwebs, this will have to suffice.

I had used many different recipes for years with sugar cookies. My first favorite recipe came from the big red cook book my mom had. The Good Housekeeping Cookbook. It's the Unicorn Magic Gold Platinum Bible of all cookbooks. She actually had two editions of the same one, and they had one for "Valentines Cookies" or something that I just adored. But, when I started living without access to that cookbook, I tried a bunch of different recipes.

The one I actually like better than the one from the big red book was on a box of something I bought, maybe Almond Cookies. It's delicious. Oddly asks for sour cream. No Vanilla. Weird. AND it's totally a thousand times easier to make than any other recipe I've tried. I generally double the recipe.



Traditional Sugar Cookies

2 Cups Flour
1/4 Teaspoon Salt
1/2 Teaspoon Baking Soda
1/4 Teaspoon Nutmeg
1/2 Cup Butter or Margarine
3/4 Cup Sugar
1/2 Cup Sour Cream

Combine the flour, salt, baking soda and nutmeg. Cream the butter and sugar. Blend in the sour cream; and then the dry ingredients. Chill for 1 to 2 hours. If different cookie colors are desired, you can divide the dough in half at this point and add food coloring to get the effect you want. Roll out the dough until it is 1/2 inch thick on a sugar and floured smooth surface. Cut with the cookie cutter and place on ungreased cookie sheet. Bake at 350 degrees for 8 to 10 minutes, allow more time for air bake pans.

Yield: Apx. 2 dozen cookies.