Ingredients Jump to Instructions ↓

  1. 2-1/4 cups flour

  2. 1/2 teaspoon baking powder

  3. 1/2 teaspoon baking soda

  4. 1/2 teaspoon salt

  5. 1/4 teaspoon ground nutmeg

  6. 1/2 cup vegetable shortening

  7. 2 tablespoons soft butter

  8. 1 cup sugar

  9. 1 large egg

  10. 1/3 cup sour cream

  11. 1 teaspoon vanilla extract

  12. 1 teaspoon grated lemon zest Colored sugar or edible glitter

Instructions Jump to Ingredients ↑

  1. Sift the flour, baking powder, baking soda, salt, and nutmeg into a large mixing bowl. In a separate bowl, using an electric mixer, cream the shortening and butter. Gradually mix in the sugar. Beat in the egg until blended, then the sour cream, vanilla extract, and lemon zest. With a wooden spoon, stir the dry ingredients into the creamed mixture half at a time, until evenly mixed. Cover the dough with plastic wrap and refrigerate it for 30 to 60 minutes. Shortly before baking heat the oven to 350 degrees. Lightly grease one or two large cookie sheets, or line them with parchment paper. Put the decorative sugar into small bowls. With lightly floured hands, shape the dough into 1-1/2-inch-thick balls. Roll the balls in the colored sugar and place them on the prepared baking sheets spaced about 3 inches apart. Bake the cookies on the center oven rack for 15 to 18 minutes, until they're a light golden brown. Cool the cookies on the sheet for 2 to 3 minutes. Then use a spatula to transfer them to a wire rack to finish cooling. Makes about 24 cookies.


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