Yield: 1 Servings
Measure | Ingredient |
---|---|
½ cup | Shortening; (part butter) |
1 cup | Sugar |
1 egg | |
1 teaspoon | Vanilla |
2⅔ cup | Flour |
1 teaspoon | Baking powder |
½ teaspoon | Baking soda |
½ teaspoon | Salt |
¼ teaspoon | Nutmeg |
½ cup | Sour cream |
Heat oven to 425 F. Mix thoroughly shortening, sugar, egg and vanilla.
Measure flour by dip-level-pour method. Mix dry ingredients and add to cramed mixture alternately with sour cream. Divide dough and roll out to ¼-inch thickness on well-floured passtry cloth. Cut with 2-inch cutter; place on greased baking sheet. Sprinkle with sugar. Bake 8 to 10 minutes, or until delicately golden. Makes 4 to 5 dozen 2-inch cookies. Posted to EAT-L Digest by pat hogberg <p_hogberg@...> on Dec 15, 1997