If you were around last year, you know that I do a lot of cooking around the holidays. Okay, fine, compared to most people, I do a lot of cooking all the time. But during the holidays, I do even more. I like to have a good variety of sweets around the house during the holidays, so I start baking early and freeze some of it. Last year, I doubled all my cookie recipes and froze half of the cookies. I also started baking in November. By January 1, I had gained 15 pounds, and my knees were not happy. So, this year, I've held off until now.
I found this recipe when I was in college. I've loved cooking ever since I was eight years old. I remember the day I made my first cake. My mother had gone outside, and being a perfectly good reader, I pulled a cake mix out of the cabinet, mixed it up, and baked it. My mother was pleasantly surprised when she came inside to find a cake waiting for her.
By the time I was in eighth grade, I was cooking four or five course meals, and we didn't have a dishwasher, which meant I was leaving a big mess. I am amazed that my mother never insisted that I clean up the kitchen afterward. Maybe she liked my cooking enough that it made up for the mess? While other girls were subscribing to Seventeen and Cosmo, I was subscribing to Better Homes and Gardens and collecting recipes.
So, when I went off to college in Connecticut (far from Texas), I missed cooking. I went to the college library one day and found the 12th edition of The Fannie Farmer Cookbook (1984). I went out and bought a cookie sheet and the other baking utensils and supplies needed to make these cookies, which I still love to this day. Of the 1,800 recipes in the book, I have no recollection why I chose this recipes, but I'm glad I did. Since they have nutmeg in them, I tend to make them around Christmas, because nutmeg always reminds me of Christmas.
Sour Cream Cookies
1 c. sugar
1/2 c. sour cream
5 T melted butter
1/2 t. vanilla
2 c. flour (I used white whole wheat*)
1/2 t. baking soda
1/4 t. nutmeg
Preheat oven to 375 F. Cream together the eggs, sugar, sour cream, butter, and vanilla, then add the dry ingredients. Drop by spoonfuls onto a cookie sheet. Bake for 10 minutes or until lightly browned.
They have a cake-like texture, and you can frost them if they're not sweet enough for you. You can freeze them in a single layer, then drop them into freezer containers or bags for storage. If you stack these cookies before they're frozen, the tops and bottoms will stick to each other.
*Most whole wheat flour is made from red wheat. White whole wheat has a lighter texture, which makes for lighter breads and pastries than regular whole wheat. I use King Arthur flour, which is available online if you can't find it locally.
For more recipes, check out Foodie Friday.