My mother and her friends have a cookie party tradition that dates back over thirty years! One of my favorites were the “Christmas Mountain Cookies” a family friend always brought, and one year she finally relented and showed me how to make them. Though they are a bit tedious when it comes to preparation, they are beloved in our home. The good news is that they are worth the effort, and I firmly believe your friends and family will agree!
Ingredients
– 1 c. margarine – 2 c. sugar – 2 eggs – 1 tsp vanilla extract – 1 c. sour cream – 5 c. flour – 3 tsp baking powder – 1 tsp baking soda – 1/2 tsp salt – raspberry all-fruit spread
Directions
Preheat the oven to 425 degrees F.
In a large mixing bowl (I used my KitchenAid stand-up mixer), cream the margarine, sugar, eggs, vanilla extract, and sour cream until thoroughly mixed, scraping the sides of the bowl occasionally. It may be a little lumpy, and that’s okay!
Gradually add in the flour, baking powder, baking soda and salt, again scraping the sides as you go to ensure it is evenly combined.
Place teaspoons of cookie dough onto a cookie sheet, allowing at least 1.5 inches between each cookie – I typically fit 8-10 cookies on a standard cookie sheet. You may be tempted to drop larger dollops – try to avoid this, as the cookies will expand while baking.
Once the sheets are full, make a small indentation in the center of each cookie, filling with a small amount of raspberry spread. You do not want to use a raspberry jelly, as it will most likely run, and want to be careful near the edges.
Finally, top each cookie with a small dough “cap” and dust lightly with granulated sugar.
Bake for 8-10 minutes, watching closely as they can burn easily. Because the top will remain relatively pale, check the bottom of the cookies. If they are a nice golden brown, they are done.
I hope you enjoy these as much as we do, and Happy Holidays!
Until next time,
SugarSource
SugarSource 