In Doing Well at Being Sick, I tell a story about my great grandmother's amazing ability to forgive and about her amazing sour cream cookies.  I am sharing her recipe for you to bake whenever you need to be reminded of your Lord's grace toward you and your need to forgive others.

350 degrees 8-10 mins

Cream together until light:

1 ¼ cups butter/margarine/Smart Balance
(I use 1 cup Smart Balance, ¼ cup butter)

2 cups sugar

Add and mix in well:

1 cup light sour cream
(I use Daisy because it has no additives.)

Add and beat in well:

2 eggs

1 teaspoon vanilla (not imitation, but real vanilla)

In a separate bowl, mix together:

About 4 cups flour
(I use 1 cup white whole wheat flour and 3 cups unbleached white flour)

1 teaspoon baking soda

¾ teaspoon nutmeg

½ teaspoon salt

Add flour mixture to wet ingredients and mix well.  Add more flour, if necessary, to make a soft dough.

Drop by teaspoon or cookie ball maker onto cookie sheet.  Dip  the bottom of a glass into water and then into sugar, and press the tops of the cookies down just slightly to flatten them.

Bake at 350 degrees for 8-10 minutes, or until edges just begin to brown.  (If you are using dark non-stick cookie sheets, you might want to reduce the heat to 330.) 

Leave them on the cookie sheet for a minute or two before removing them and cooling them on racks.  Store covered.


I also suggest taking your medical personnel cookies when you visit them.  Here is one of my doctors' universal favorites:

325 degrees for about 40 mins

9 x 13 pan sprayed with non-stick spray 

1 ½ cups margarine, butter, or Smart Balance (I use a combination) softened by leaving it out or for a few seconds in a mocrowave.

2 cups light brown sugar

2 ½ to 3 cups old fashioned oatmeal (enough to make the dough crumbly)

½ tsp cinnamon

½ tsp sale

½ to 1 cup seedless raspberry jam (could use other kinds of jam)

Cream together margarine and brown sugar with mixer until smooth.

Mix cinnamon and salt into flour and add oatmeal to the flour mixture.

Add oatmeal/flour mixture to the margarine/sugar mixture and mix.  Add more oatmeal if necessary, about ¼ cup at a time until dough is crumbly.

Divide dough into halves with a spatula while still in mixing bowl.

Drop spoonfuls of one-half of the dough in bottom of 9x13 pan and press it down tightly with a spatula or your hand to cover the pan.

Cover the dough with ½ to 1 cup of seedless raspberry jam and spread it out to the edges of the dough with a spoon.

Drop spoonfuls of the second half of the dough over the jam and again press down with a spatula or your hand to cover the jam, trying to cover the jam evenly.

Bake at 325 degrees for about 40-45 minutes or until light brown.  Cool in the pan on a wire rack and then cut into small bars .  They are very rich, do don’t make the bars too big.

Give them to the people you care about.