TASTE OF THE VALLEY

Taste Valley of the

This recipe has been made in our house since I can remember. It is a family favorite. As kids, we would eat our dinner as quickly as possible in the hopes we would have a few of these creamy goodies waiting for us. It is my mom’s cream cookie recipe. My kids love it as much as I do and they look forward to cookie-making with Nana every holiday season. Memories and sweet treats. It doesn’t get much better than that.

To put our own little family twist on it, we added some nutmeg, cinnamon, and almond. If you do not have these ingredients, they can easily be omitted as they are not necessary. Our little family just loves cinnamon and nutmeg.

I hope you enjoy these as much as our family does. Leave a couple out for Santa. I’m sure he would appreciate it.

They go great with milk.

WET INGREDIENTS:

3/4 C butter 1 C sugar 2 eggs 1 C sour cream

DRY INGREDIENTS:

3 C flour 2 tsp baking powder 1 tsp baking soda 1/4 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp ground almond

The FunksMerry Christmas everyone and God Bless.

• Pre-heat oven to 350 F • Mix dry ingredients and then add the wet. • Mix in a countertop mixer or by hand. Do not over mix. • The dough will be sticky. Cover and set in fridge to chill for roughly 30 minutes. • Flour a surface and roll out the dough. Add a little flour to the dough as needed. Do not add too much or the cookies will be dry. Just enough to roll it out without it sticking to the pin. • Cut cookies with a cookie cutter or the rim of a cup. Cut them fairly thick. We cut ours about 1/2”-3/4”. • Space out on a baking sheet lined with parchment paper. • Bake at 350 F for roughly 10 minutes. • Remove from oven and let cool. • Top with your favorite butter/cream icing. • Best served chilled. That is a personal opinion and it is debated in our house every Christmas.

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