This cookie recipe was delivered right to my in box, thanks to BHG.com, so I had to try it out.1 c sugar
1/3 c butter or margarine, softened
1/3 c dairy sour cream
1 egg, slightly beaten
1 t vanilla
2 c flour
1 t baking powder
1/2 t ground nutmeg
1/4 t baking soda
2 T sugar
1 1/2 t cocoa powder
Beat the 1 c sugar and butter or margarine in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sour cream, egg and vanilla. Beat till just combined.
Combine flour, baking powder, nutmeg, and baking soda in a small bowl. Gradually add flour mixture to sour cream mixture, beating till just combined. Cover and chill for 4 to 24 hours or till easy to handle.
Shape dough into 1-inch balls. Combine the 2 T sugar and cocoa powder. Roll balls in sugar-cocoa mixture and place 2 inches apart on cookie sheet. Bake in a 375-degree oven for 10 to 11 minutes or until the edges are golden. Cool cookies on a wire rack.
I didn't have the patience to wait for these to chill, so I went ahead and rolled them while they were still sticky. It worked just fine.
These turned out pretty good. They were very soft and tasted very much like a traditional snickerdoodle, though my chemist friend Jan took one bite and instantly knew there was no cream of tarter. You could not taste the cocoa at all. The main flavor was the nutmeg... it tasted like eggnog.
I didn't love this recipe, but it was good enough for a quick, easy cookie.
:)
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