When I made this Sour Cream Sugar cookie it kind of depressed me – because it tasted a lot like the spice variation of the foundation drop cookie. I worried that a lot of these cookies would taste the same. Then I decided it didn’t matter because every time I bake one of these cookie recipes, I learn something. For this recipe, I learned that sour cream acts a lot like milk in a cookie recipe.
It’s a lot like why I write this blog. I’m trying things and figuring stuff out about myself. Sometimes it may seem like I’m doing the same thing as every other food blogger and I guess I have. But I’ve reached a point in this blog and I’ve made some decisions.
First, this is the last time I do regular food photos for my cookie recipes. I’ve been letting myself slide and I haven’t worked on improving my photography at all for at least the last 6 months. It’s time to step up and start taking better photos.
Second, I’m going to write more. The only way I’m going to get better is if I do. But frankly, I’m not interested in writing about myself or my life. My life is pretty simple and straightforward. I love my husband super duper a lot. My dogs are my children and I spoil them and they follow me around waiting for me to spoil them. So I’ll write stories about other things and maybe I’ll put the cookie recipes in there or just do those separately but I have to start somewhere. Then maybe just maybe, after many many attempts, I might end up writing a halfway decent story.
So that’s all I’m going to say for now but these are promises I made to myself. Here goes – the last boring baking blog post!
Warning – these cookies need to be eaten in two days at the most.
Total Time – 1 hour
Yield – about 60 cookies
1) 4 1/2 cups cake flour
2) 1/2 teaspoon salt
3) 3 teaspoons baking powder
4) 1/2 teaspoon nutmeg
5) 1/2 teaspoon allspice
6) 1 cup butter
7) 2 eggs beaten well
8) 2 cups thick sour cream
9) 1 1/3 cups brown sugar
10) 1 cup chopped nuts (optional)
11) 1 cup chopped dates or raisins (optional)
I put the nuts and dates as optional because this cookbook seems to put nuts and raisins in every recipe and I don’t think that’s the point of this recipe. I think it’s using sour cream!
Baking and Preparation
1) Turn the oven on to 350 degrees.
2) Cream butter and sugar together.
3) Beat the eggs and add to the mix.
4) Add the salt.
5) Add the baking powder.
6) Add the cake flour
7) Add the sour cream.
8) Add the nutmeg.
9) Add the allspice.
10) Add the raisins and chopped nuts (optional)
11) Line a baking sheet with parchment paper.
12) Drop a teaspoon of dough onto the sheet, repeat.
13) Bake for 16 minutes.