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Ingram's Old Fashion Sugar Cookies

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“This is a recipe from my grandmother's kitchen. My mother has made these for Christmas every year since I was a child (over 30 years now) and every person that has tried these think that are delicious! Icing the cookies is a family tradition and is one that is fun and can take some time so be sure to set a couple hours aside to do so. Although it can take time to icing these cookies it'll be well worth the work in taste and family fun. Enjoy!”
READY IN:
25mins
SERVES:
36
YIELD:
2 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Sift flour with baking powder, baking soda, salt and nutmeg; set aside.
  2. In large bowl of electric mixer, at medium speed, beat butter, sugar and egg until light and fluffy.
  3. At low speed, beat in sour cream and vanilla until smooth.
  4. Gradually add flour mixture, beating until well combined.
  5. With rubber spatula separate dough into several large balls. Wrap in waxed paper; refrigerate several hours or overnight.
  6. Preheat oven to 375F, line each cookie sheet with parchment paper.
  7. On well-floured surface, roll dough, one at a time, 1/4 inch thick.
  8. Using your favorite floured cookie cutters, cut out cookies. Using spatula, place 2 inches apart on prepared cookie sheets.
  9. Bake 10 to 12 minutes or until lightly golden. Remove to wire racks to cool.
  10. While cookies are cooling mix your powdered sugar, Crisco and milk into a large bowl until the icing is just firm enough (not dripping).
  11. Separate icing into small bowls and add 3-4 drops of food coloring per bowl.
  12. After cookies have cooled, icing (be sure to stir icing periodically so it does not get hard).
  13. You can sprinkle tops of cookies with colored sugar if you are not going to use icing.
  14. These taste best after stored in a freezer for a day and then warmed to room temperature.

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