Christmas Cookie


Years ago one of my cousins who makes some of the most delicious cookies and shortbread I have ever tasted was kind enough to share her cookie recipes.  This recipe in particular is a favorite because it yields a large number of cookies, which I think is important when doing your holiday baking and contains sour cream which gives these cookies such a wonderful moist texture.

The dough can definitely be made in advance but you will need to let it warm up a little after you take it out of the fridge before you roll it out.


I always start by measuring all my ingredient first and prepare my baking sheets and set out my wire racks and spatulas. 

Mise en place – is a French terms that means “everything in its place.”  By organizing everything before you start cooking makes the assembly process and ultimately the cooking go so much smoother.  It also allows you to enlist the help of others if this is a family project

Aunt Alys’ Sour Cream Cookies

 1 cup sweet butter

1 ½ cups of granulated sugar

2 egg yolks (we use farm fresh eggs which is why the yolks are such a beautiful golden color)

1 tsp. vanilla ¼ tsp salt

1 tsp baking soda

1 tsp baking powder

1 cup sour cream (8 oz.)

5 cups all-purpose flour (I love King Arthur Flour)

  1. Cream butter and sugar until fluffy.  Beat in egg yolks, then vanilla extract, salt, baking soda, baking powder and sour cream.  Gradually add flour until it is incorporated.  Chill dough

  2. Roll out dough to 1/8” thickness on a lightly floured surface.  Cut into desired shapes.  Place 1 1/2 “ apart on a lightly greased cookie sheet or use a Teflon baking sheet like Silpat

  3. Decorate with colored sugar, sprinkles as desired

  4. Bake at 350 degree for 10 – 15 minutes.  Cool 1-2 minutes on cookie sheet, then remove to wire racks to cool

 Yield: approximately 8 dozen cookies

Don’t forget to leave a few out for Santa with a glass of ice cold milk! Have a very Merry Christmas from all of us at Cedar Mountain Farm

Camilla Strongin