Last week I wrote about the discovery of some of my grandmother’s recipes, which you can read here. This week, it’s time to share one.
Tender, moist, with subtle sweet notes, the following recipe is for those who think most sugar cookies taste too sweet. The result is a mix between a sweet biscuit, scone, and tea cookie. These are lovely with a warm cup of tea, perfect to savor the lingering cool spring mornings.
Very recently I learned that through my grandmother I am related to a signer of the Mayflower Compact. These cookies put her English heritage on full display, and I can imagine these being eaten by several of my ancestors during tea time. Anyway, I hope you enjoy trying these cookies as much as I did.
Sour Cream Sugar Cookies
(Adapted by Hannah Mondo from Claudia Marrs)
Prep & Bake Time: 1 1/2 hours
1/2 Cup Cold Butter
2/3 Cup Brown Sugar
1 Cup Thick Sour Cream (Trader Joe’s brand works well)
2 1/4 Cup All-Purpose Flour
1/4 Teaspoon Salt
1/2 Teaspoon Baking Soda
1 1/2 Teaspoons Baking Powder
1/4 Teaspoon Nutmeg
1/4 Teaspoon Allspice
1/2 Cup Chopped Nuts (I prefer pecans, but almonds would work nicely too)
1/2 Cup Powdered Sugar
Heat oven to 350 degrees. Mix and sift the dry ingredients. Cut the cold butter into the dry ingredients like you would for a pastry. Beat the egg and sugar together, then on low speed add the sour cream. Stir in the dry ingredients, and mix the nuts in by hand. Drop by teaspoons (they puff up once baked, so smaller is better) on buttered baking sheets and bake at 350 for 7-10 minutes. While warm, roll cookies in powdered sugar.
Enjoy the last few days of spring weather!