Sour Cream Cookies for Cookie Press
📜 Collection: General Archive | ✍️ Attribution: Unknown | 📂 Category: Desserts A classic, large-batch recipe for tender and tangy cookie press spritz cookies. This dough is enriched with sour cream and warmly spiced with nutmeg, creating dozens of festive treats.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 12 mins | None | 10 dozen cookies |
🔪 Key Equipment
- electric mixer
- large mixing bowl
- cookie press
- cookie sheet
- wire rack
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 Cup | Shortening | room temperature |
| 1 Cup | Sugar | granulated |
| 2 | Egg Yolks | beaten |
| 1/2 Cup | Sour Cream | thick |
| 1 tsp | Vanilla | extract |
| 4 Cups | Flour | sifted all-purpose |
| 1 tsp | Nutmeg | ground |
| 1/2 tsp | Baking Soda | none |
| 1/2 tsp | Salt | none |
Instructions
Step 1: Prepare the Dough
- Preheat your oven to 375°F.
- In a large bowl, cream the 1 cup shortening and 1 cup sugar together with an electric mixer until well combined.
- Beat in the 2 egg yolks, 1/2 cup sour cream, and 1 tsp vanilla.
- In a separate bowl, sift together the 4 cups flour, 1/2 tsp salt, 1 tsp nutmeg, and 1/2 tsp baking soda.
- Gradually add the dry ingredients to the creamed mixture, mixing on low speed until a soft dough forms.
Step 2: Press and Bake
- Fill your cookie press with the dough and fit it with your desired disk.
- Press the cookies onto an ungreased cookie sheet.
- Bake for 10-12 minutes until the edges are set but not browned.
- Let the cookies cool on the baking sheet for a minute before transferring them to a wire rack to cool completely.
💡 Make-Ahead & Storage: The dough can be prepared in advance and refrigerated for up to 2 days; bring to room temperature before using in the cookie press.
Original Recipe Scan
