1 c sugar
1/2 c butter, soft
1/2 c shortening
1 egg
1 c sour cream
1tsp grated lemon peel
1/2 tsp vanilla
1/2 tsp almond extract
1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
1/2 tsp nutmeg
3-1/2 c flour
Cream together sugar, butter, shortening, egg, sour cream, and flavorings. Add dry ingredients. Wrap dough in plastic wrap and chill at least 1 hour. Roll out on a well- floured surface, cut out, and place on greased cookie sheets. Bake at 375 for 10-12 minutes, cool, and decorate as desired. Makes 4 dozen.
cookie glaze
4 c powdered sugar
1/2 c milk
Beat together until smooth. Leave white or color with food coloring. Brush on cooled cookies and let harden.
sour cream sugar tea cookies
Cut out cookies with 1 to 1-1/2 inch cookie cutters (small hearts or flowers are especially elegant). Bake as usual, but decrease the time and watch them. Cool. Spread the underside of half the cookies with seedless currant jelly, and top with the other half of the cookies. Frost with white cookie glaze and let harden.
Another variation is to cut out the cookies with a round 2-3 inch cutter, then cut out the centers of half with a 1/2-1 inch cookie cutter. Bake and fill as above, topping the cookies with the center cut out cookies. 🙂
