4 cups whole wheat pastry flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon nutmeg
½ teaspoon cinnamon
1 cup softened butter
1½ cups Sucanat
½ cup sour cream
1 teaspoon vanilla extract
Heat oven to 375 degrees.
In medium bowl mix flour, baking powder, baking soda, salt, nutmeg and cinnamon.
In larger bowl with an electric mixer, beat butter, Sucanat and egg on medium speed until light and fluffy, about 1 minute. Add sour cream and vanilla; beat at low speed until smooth. Gradually add flour mixture and beat until well combined. If not baking immediately divide dough into four or five balls and wrap in wax paper. Refrigerate up to a week.
To use, let stand at room temperature about 20 minutes before rolling. On a clean, dry countertop or table sprinkle a little flour (and some sugar, if desired) for rolling out the cookies. Place dough on surface, flatten slightly and sprinkle a little flour on the dough and the rolling pin. Roll dough ⅛-inch thick and cut out with floured cookie cutters. Space 2 inches apart on cookie sheet and decorate with desired sprinkles or a mix of Sucanat and cinnamon. Bake 10-12 minutes depending on how crisp you like them. Remove immediately and place on wire rack to cool.
Makes 5 dozen.
Kristen Gasser, 2005
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