Ingredients
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4 c. flour
1 tsp. baking powder
1 tsp. soda
3/4 tsp. salt
3/4 tsp. nutmeg
1 c. soft oleo
1 1/2 c. sugar
2 tsp. vanilla
2 eggs
3/4 c. sour cream
Preparation
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Put dry ingredients together in one bowl.
Cream sugar and shortening in mixing bowl.
Add eggs and vanilla.
Next add flour and sour cream alternately.
Put in refrigerator for 2 hours. Roll out on floured board and cut with cookie cutter (cut bottom thicker than your top for raisin filled cookies).
Cut thick and bake at 450\u00b0 for 10 minutes.
The secret to keeping them soft is baking them at a high temperature and cutting them thick.
Makes 2 1/2 to 3 dozen raisin filled.
Makes 6 dozen sugar cookies.
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