Old-Fashioned Soft Sugar Cookies

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.

Yield: 5 dozen 2 3/4-inch cookies

Featured Ingredients

The sweet, earthy, piney flavor of powdered nutmeg seasoning is called for in both sweet and savory dishes in cuisines worldwide. This... Size Options
$8.95 Glass jar, 1/2 cup (wt. 2.25 oz)
Madagascar produces most of the vanilla sold commercially, and consequently is the quintessential, familiar vanilla flavor for most... Size Options
$15.95 Bottle, 4 fluid oz
This beautiful lemon zest is made from the high-oil outer layer of the lemon peel for an intense citrus aroma and flavor. Use as a... Size Options
$7.83 Glass jar, 1/2 cup (wt. 2 oz)

Old-Fashioned Soft Sugar Cookies Recipe

Ingredients
Preparation Instructions

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.

Yield: 5 dozen 2 3/4-inch cookies
Helpful Hints

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

Pinterest

Share Your Recipes!

Do you have a recipe you'd like to share with The Spice House community? We are currently gathering recipes to include in our collection and we would love to share yours online.

Submit Yours

0 Comments