Old-Fashioned Soft Sugar Cookies Recipe
Old-Fashioned Soft Sugar Cookies Notes
Recipe is from the Milwaukee Journal Sentinel Food section from Sept 8, 1999 The article was titled "Cookies-to-go will please a hungry college student" These cookies ship well.
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup (1 stick) butter, room temperature
- 1 1/2 cup sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon grated lemon zest *
- 1 cup sour cream
- sugar, for sprinkling
- 1/4 cup raisins (about)
Serves / Yields
5 dozen 2 3/4-inch cookies
In bowl, stir together flour, baking soda, nutmeg and salt to combine thoroughly; set aside.
Preheat oven to 375 degrees. In mixer bowl, combine butter and sugar; beat until well blended. Beat in eggs, one at a time, mixing until fluffy after each addition. Add vanilla and lemon zest; mix to blend thoroughly.
Add flour mixture alternately with sour cream, mixing until smooth after each addition.
Drop by tablespoons, placed well apart, onto well-greased baking sheets. Sprinkle each cookie lightly with granulated sugar. Place one or two raisins in center of each. Bake until cookies are golden brown, 12 to 14 minutes. Remove at once to wire racks to cool.
comments from the editor of the article: Nutmeg and lemon zest accent the buttery sweetness of these cakelike cookies. The next time you bake them, try substituting sweetened dried cranberries for raisins.
*I use dehydrated lemon peel about 1/4 teaspoon and reconstitute it in a little water for 15 minutes before adding
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