Sour Cream Cookies

This is by far my most favorite Christmas cookie.  The origins of this cookie are unknown but I got this recipe from my grandma (it's also her favorite cookie, too).  These are a simple drop cookie and are moist and delicious with a pronounced nutmeg taste.  Serve with a cup of dark coffee.

Sour Cream Cookies

1 cup butter

1 1/2 cups sugar

2 eggs

4 cups flour

1/2 tsp. baking soda

1/2 tsp. kosher salt

1 tsp. nutmeg

1/2 cup fat free sour cream (feel free to use whatever kind of sour cream you'd like, however)

Raisins or walnut pieces

Cream the butter and sugar until light and fluffy.  Add the eggs, beating well after each addition.  Add the sifted dry ingredients and the sour cream.  Mix well.  At this point, you can either make the cookies right away or chill the dough.  I recommend chilling the dough for an hour or two.  Drop the dough by teaspoonfuls onto sheet pans covered with parchment paper.  Put a raisin or a walnut piece in the center of each cookie.  Bake at 350 degrees about 12 minutes, or until golden brown on the bottom.  

Makes about 7 dozen (Realistically, you might only get slightly more than 4 dozen if you make them bigger, like I do.)

NOTE:  Store these in a cookie tin or other large container with a piece of white sandwich bread to help keep the cookies soft and moist.