Makes 2 1/2 dozen
- 6 Tbsp unsalted butter, at room temperature
- 1/2 cup sugar
- 1 egg
- 2 Tbsp sour cream
- 1 1/2 cups all-purpose flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/2 cup plus 2 Tbsp ground or finely chopped fruit such as raisins, apricots, cranberries, dates and prunes Sugar, for rolling
Preheat oven to 375°F.
Cream together the butter and sugar until light and fluffy. Add the egg and mix again to incorporate. Add the sour cream and mix until no traces of white remain.
Sift the flour, baking soda, salt, and cinnamon together. Pour in the flour mixture half at a time, beating until it’s fully mixed in. Then stir in the dried fruit pieces with a spoon.
Wrap the dough in plastic wrap and refrigerate 1 hour.
Roll 1-inch balls and place them 2 inches apart on a lightly greased or parchment-paperlined cookie sheet. Roll them in the sugar, place them on the cookie sheets about 2 inches apart, and flatten them (a good amount—they'll rise) using two fingers. Bake the cookies until they fully set up, 10 to 12 minutes.
Variation: Rolled Icebox Cookies
Roll the dough into 1 big log (about 2 inches in diameter) or 2 small logs. Wrap the logs in plastic wrap and then in parchment paper, securing the ends for a tight seal. Freeze for 15 to 20 minutes or up to 2 weeks. Remove and slice into 1/4-inch-thick cookies. Bake as instructed.