It’s time to enjoy holiday baking season. Specifically, baking in cast iron and pottery / clay / ceramic is wonderful, as well as on any cookie sheets I can get my hands on.
This year, as always, I’ll be making the family recipe with cut-out cookies that includes ingredients like nutmeg and sour cream, and you really cannot go wrong with it.
I included this recipe in my book Copper Iron and Clay so if you bought the book, you can use that instead of reading something off the internet!
41/2 cups all-purpose flour, plus more for rolling out the dough
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/4 teaspoon kosher salt
1 cup shortening
2 cups sugar
1 cup full-fat sour cream
2 large eggs, at room temperature
- In a large bowl, combine the flour, baking powder, baking soda, nutmeg, and salt.
- In another large bowl, cream the shortening and sugar. Add the sour cream and eggs and mix until smooth. Add the dry mixture to the wet mixture and mix until smooth.
- Cover the dough and refrigerate for at least 1 hour or up to 12 hours. (Seriously, the dough is way too soft to work into shapes without this step!)
- Preheat the oven to 350°F.
- On a floured surface, roll out the dough to 1/4 inch thick. Use cookie cutters (or the rim of a glass) to cut out shapes of your choice. Place them on a baking sheet, leaving 2 inches between the cookies.
- Bake for 9 to 12 minutes, watching closely to be sure you don’t overbake. Look for a pale golden brown along the bottom. Let cool completely on wire racks.