Sour Cream Cookies

Ingredients

• 1 cup Granulated sugar
• 1/2 cup Butter (or vegetable shortening) (Originally butter (or lard and butter mixed). Substituted with butter for modern preference. Can also use vegetable shortening for similar texture.)
• 2 large Large eggs
• 1/2 cup Sour cream or buttermilk (Originally sour cream or sour milk. Buttermilk can be used as a substitute.)
• 1/2 teaspoon Baking soda (Originally soda (historical name for baking soda).)
• 1/2 teaspoon Salt
• 2 teaspoons Grated nutmeg
• 2 cups All-purpose flour (Quantity estimated (not specified in original recipe))
• 2 tablespoons Granulated sugar (Quantity estimated (not specified in original recipe))
• 1 tablespoon All-purpose flour (Quantity estimated (not specified in original recipe))
• 0 as needed Raisins (Quantity estimated (not specified in original recipe))

Instructions

1. 1In a large bowl, cream together the butter (or shortening) and sugar until light and fluffy. This should take about 2-3 minutes.
2. 2Beat the eggs well in a separate bowl. Add the beaten eggs and sour cream (or buttermilk) to the creamed mixture and mix until combined.
3. 3In a separate bowl, whisk together 1 cup of flour, baking soda, salt, and grated nutmeg.
4. 4Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Add the remaining flour and mix until a dough forms.
5. 5Preheat oven to 350°F (175°C). Roll out the dough to about 1/3 inch thickness on a lightly floured surface. Cut out cookies using your desired shape.
6. 6Mix sugar and flour in a small bowl. Sprinkle over the cookies before baking. Press raisins into the top of each cookie, if desired.
7. 7Bake in a moderately hot oven at 350°F (175°C) for 15 minutes, or until the edges are lightly golden brown.