I’m also not going to lie, i made the dough a week ago and put it in the fridge and finally got the energy/motivation up to make them yesterday. I had fun using the decorating tips i learned in my cake decorating class and i think they turned out super cute. I kept thinking that maybe if i went in to labor before i pass them all out/eat them all myself i would take a big plate in with me to the hospital and totally win the nursing staff’s affection. 🙂 and yes there is your answer… still no baby. I feel a lot like Rachel in THIS friends episode, even though i’m not over-due yet. Although today was such a better day than the past few- two of my friends took me out to lunch and it was a much needed girl afternoon, i’m so grateful for friends that make me feel better!
Happy Valentines Week Everyone! 🙂
4 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp nutmeg
1 cup softened butter
1 1/2 cups sugar
1/2 cup sour cream
1 tsp vanilla
Mix flour with baking powder, soda, salt, and nutmeg; set aside. In a large bowl beat butter, sugar, and egg with an electric mixer at medium speed until light and fluffy. At low speed, beat in sour cream and vanilla until smooth. Gradually add flour mixture, beating until well combined. With rubber scraper, form dough into ball. Wrap in waxed paper or foil; refrigerate several hours, or overnight. Divide dough into four parts. Refrigerate until ready to roll out. Meanwhile, preheat oven to 375. Lightly grease cookie sheets. On well floured surface, roll dough, one part at a time, ¼ inch thick. With floured cookie cutter, cut out cookies. Sprinkle tops with sugar or leave plain if you’re going to frost. Bake 8 to 12 minutes or until edges are lightly, lightly browned. Remove from pan and cool. Store in tightly covered container to keep soft. Makes 4 doz. 2” cookies.
Creative Inspiration in your inbox!
Subscribe to get holiday ideas, delicious recipes and fun crafts in our newsletter!