Sour Cream Cookies

Something you may not know about me is that I have cookie cutters galore for every holiday - Valentine's Day, St. Patrick's Day, Easter, Halloween...you name the holiday, I've got a cookie cutter for it!

So you can only imagine that as we start getting close to a holiday, the thing on my mind is how and when I can make my sour cream cookies. These cookies are tradition for me. We used to make them when I was a kid, and I always looked forward to it. We even made them with my nephews a couple of Christmases ago. We managed to keep the mess under control, and the boys had a lot of fun!

So what is the difference between a sour cream cookie and a sugar cookie? Well, I think the sour cream cookie is softer and has a creamier flavor than the sugar cookie. I also love the little hint of nutmeg that shines through. These cookies are always delicious, and I have never had a batch go wrong. Oh, and the cream cheese frosting? Don't even get me started. DELICIOUS.


Sour Cream Cookies

½ cup melted margarine
1 cup sugar
1 egg
1 tsp vanilla extract
½ tsp nutmeg

Beat the above together until thoroughly mixed.

1 cup sour cream
½ tsp salt
3 ¼ cup flour
1 tsp soda

Mix well adding flour as needed to make dough workable. Best when dough is on the moist side. Roll dough out to about ¼ inch thickness. Bake at 400 degrees for 8-10 minutes until brown barely visible around bottom.


Cream Cheese Frosting

1 pound cream cheese, room temperature (2 cubes)
¾ pound unsalted butter, room temperature (3 cubes)
1 tsp vanilla extract
½ tsp almond extract
1 ½ pounds confectioners sugar, sifted

In the bowl of an electric mixer fitted with a paddle attachment, blend together the cream cheese, butter, vanilla, and almond extracts. Add the confectioners sugar and mix until smooth.