There are many moments in life to enjoy over-the-top desserts (seriously--just read the responses in the "what would your last-meal dessert be?" giveaway).
But sometimes, you just need a good old-fashioned cookie. Or, as Betty Crocker of the 60's would say, a cooky.
After all, Betty Crocker's Cooky Book is where I found this understated gem of a recipe for Old Fashioned Sour Cream Cookies. It's listed in the "Heritage Cookies" section of the book, which is where you'll find, as I think of them, the frumpy forefathers of today's cookies. I don't mean this as an insult--I simply mean that while they're not the sexiest-looking cookies, they're substantial enough in flavor that it's no secret why these recipes have stuck around through the years.
This particular recipe yields a cookie that is lightly tangy, and yet somehow fluffy without being "light"--they have a compelling flavor which keeps bringing you back for more. And with a sprinkling of sugar on top, they have a satisfying crunch, too.
Old-Fashioned Sour Cream Cookies
- 1/2 cup butter
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 2 2/3 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/2 cup sour cream
- Heat oven to 425 F.
- Mix butter, sugar, egg, and vanilla thoroughly.
- Sift the dry ingredients together; add to the sugar mixture alternately with the sour cream.
- The original recipe suggests rolling the dough out, but I simply pinched off pieces and rolled them into approximately 1 1/2-inch diameter balls and placed them on the baking sheet, about 2 inches apart.
- Place on a greased (or parchment-lined) baking sheet. Sprinkle with sugar.
- Bake 8-10 minutes, or until lightly browned on the sides. Makes about 36-48 cookies.