Sour Cream Cookies - Sandra from West Virginia

Servings: 5-6 dozen

Ingredients:

3 cups sugar
1 cup butter or margarine, softened
3 eggs
1 tsp vanilla
1 tsp lemon extract
3 cups all-purpose flour
3 tsp baking powder
2 tsp baking soda
1 tsp salt
1 tsp nutmeg
2 cups sour cream

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Cooking Instructions:

Heat oven to 350 degrees. 

Mix sugar and butter. Add eggs, vanilla, and lemon extract and mix well.

In a separate bowl mix together flour, baking powder, baking soda, salt and nutmeg. Add flour mixture, alternating with sour cream, to sugar mixture (I usually add 1 - 2 more cups of flour to make a stiffer dough). Chill dough at least 1 hour. 

Divide dough into 3 equal parts. Roll each part about 1/4 inch thick on lightly floured board. Cut with 2-inch cookie cutter. 

Place on ungreased cookie sheet.  Bake until no indentation remains when touched, about 7 to 10 minutes. Watch closely or they will burn. 

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Memorable Moment:

This recipe came from my mother, Elsie Currence.  I remember as a child going to her mother's, Grandmother Rosie, where there always was a plate of these cookies in the center of the kitchen table inviting everyone to sample. Grandmother Lillie, my father's mother, made these as well. She kept them in a big round tin box in the spare bedroom. When she brought them out they were cold, but still so delicious.