Our friend, Sandy, still has the cookie cutters her mom used to make these old-time cookies; bunny rabbits, hearts, diamond, and spades. These are mild flavored and somehow very comforting. Sit down, get a cup of tea or coffee and enjoy. The dough is soft, so make sure you refrigerate it for at least 3 hours before rolling.
Prep time: 10 Min
Cook time: 10 Min
2 cups all-purpose flour, plus more for rolling
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon grated nutmeg
1/2 cup (1 stick ) unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1/8 teaspoon almond extract
1/2 cup sour cream
In a bowl, whisk together the flour, baking soda, salt, and nutmeg.
With an electric mixer, cream the butter, granulated and brown sugars together until smooth. Beat in the egg, vanilla, and almond extracts until well combined. Add half of the flour mixture beating only until combined, then the sour cream, followed by the remaining flour mixture. Refrigerate at least 3 hours or up to overnight.
Preheat the oven to 400°F. On a lightly floured work surface, roll half the dough out to a 31/8 to 1/4 thickness. Using cookie cutters cut out shapes. Transfer to parchment-lined baking sheets and bake until golden around the edges, 9 to 11 minutes. Cool 2 minutes on the baking sheets before transferring to a wire rack to cool.