These have an almost cake-like texture instead of a traditional cookie texture. I like to make these when I just feel like baking something and don’t have an event to take them to, because it doesn’t make a huge quantity. Grandma Duncan was my great-grandmother.
Grandma Duncan’s Soft Sugar Cookies
1 c. sugar
½ c. butter
1 egg, beaten
2 c. flour
¼ tsp. soda
1 tsp. baking powder
½ tsp. salt
½ tsp. nutmeg
¾ c. sour milk
½ tsp. vanilla
Cream sugar & butter, stir in egg. Sift together flour, soda and baking powder, salt and nutmeg. Add to creamed mixture alternately with sour milk. Stir in vanilla. Drop on greased cookie sheet in mounds of 2 tbsp. each about 2″ apart. Leave them well rounded. Sprinkle lightly with sugar and bake at 400º for 12-15 minutes. 2½ dozen.
Notes:
To make milk sour, add about ½ tsp. of lemon juice or white vinegar to the ¾ c. milk and let it stand for a few minutes.
My mother always used colored sugar to sprinkle the tops.
This also works well as a cake. Pour the batter into a greased 9″x9″ pan (I used a smaller one, but it rose more than I expected and ended up more like a loaf). Bake at 350º for about 40 minutes.
Kitty's Cookbook 