Sour Cream Cut-Out Cookies

The arrival of autumn means that certain recipes will get pulled out of the recipe box again in this house. But no matter what season or holiday we celebrate, it seems this is the first recipe that is requested. I added a little more fresh ground nutmeg to the batter to give these just the perfect amount of spice.

I rolled them out thick and removed them from the oven just as they were beginning to turn a golden color..I wanted them to be moist and soft. 

I frosted the soft, spicy cookies with vanilla buttercream frosting (I know it looks chocolate, but it's not) and attempted to decorate them as I would with Royal icing; piping and flooding. The results are just OK. The piping ended up looking a lot like a tootsie roll, (which may also have been because I was not in the mood to get out my piping tips and bag, so I used the plastic bag method) but the flavor was perfect!

Here is my Sugar Cookie recipe again, with just a little more fall "spice".

Sour Cream Cut-Out Cookies

1/2 C butter or margarine, softened

1 C Sugar

1 egg

1 tsp. vanilla

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1/4- 1/2  tsp. nutmeg

1/2 C sour cream

2 2/3 C flour

Cream butter and sugar. Add egg, then sour cream. Add dry ingredients, adding flour last, about 1/2 C at time. Dough will be sticky. Roll thick with a rolling pin and cut out into shapes. Bake at 350 until just before the edges brown.

This time, I rolled the dough between 2 sheets of waxed paper to avoid having to add in more flour. I think this makes the cookies a little more moist and tender, but you may need a helper to hold the paper down, or try this method from Cheryl at Tidymom.