We used to spend many Sundays at my grandma's house. She had this great old cookie jar (I think my aunt has it and I totally want it!) and it always had homemade cookies in it. I loved when she made sour cream drop cookies - they were so yummy!
This "heirloom" cookie was originally made with homemade sour cream stored in a crock in the basement. The dough for drop cookies is soft enough to drop from a spoon. Use an ordinary teaspoon rather than a measuring spoon, and slightly rounded spoonfuls rather than level ones. Push the dough off the spoon with a rubber spatula or another spoon. Make the drops all the same size so they will bake evenly. Bake them just until done. Remove immediately from baking sheet. If cookies are left for only a few minutes on a hot sheet, they will continue to bake and will be overdone and dry.
2 3/4 cups sifted all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup butter or 1 cup regular margarine
1 1/2 cups sugar
1/2 cup sour cream
1/2 teaspoon lemon extract
- Sift together flour, baking powder, baking soda, salt and nutmeg; set aside.
- Cream together butter and 1 1/2 cups sugar in bowl until light and fluffy, using electric mixer at medium speed. Add eggs, one at a time, beating well after each addition. Blend in sour cream and lemon extract.
- Gradually stir dry ingredients into creamed mixture, blending well. Drop mixture by rounded teaspoonfuls, about 3 inches apart, on greased baking sheets. Sprinkle each with sugar.
- Bake in 375°F oven 8 minutes, or until golden brown around the edges. Remove from baking sheets; cool on racks. Makes 5 1/2 dozen.
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While this recipe may not be terribly healthy, sometimes a treat is worht making. And this one can be made with ingredients that are msot likely on your shelf right now. If you are looking for some healthy and budget friendly recipes, check out the recipes at Get Healthy Cheap:
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