White Dropped Amish Church Sugar cookies
White Dropped Amish Church Sugar Cookies
1 1/2 cups margarine
2 cups granulated sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon grated nutmeg
1 teaspoon salt
1 cup sour cream
Sugar and raisins (for garnish)
Preheat oven to 375 degrees F.
In a large mixer bowl, cream together the margarine and sugar
for 3 minutes.
Add the eggs and extracts and beat until well
combined.
In a large mixing bowl, whisk together the flour, baking powder,
baking soda, nutmeg and salt.
Add to creamed mixture and combine
until mixture is moistened.
Stir in sour cream by hand and blend
well.
Using a tablespoon, drop the dough onto a parchment-lined or
nonstick baking sheet.
Top each with sugar and one to three
raisins.
Bake for 10 to 12 minutes or until the bottoms are lightly
browned.
Remove the cookies to a rack to cool.
Store in airtight
containers or freeze.
Makes 6 dozen cookies.
