These Sour Cream Drop Cookies come from The Complete American Jewish Cookbook, which is one of the most dessert-centric cookbooks I’ve ever come across. It’s kind of funny: cookies are so common these days, but they don’t appear in a ton of mid-century recipe collections. Except for Jewish and Southern ones. An interesting observation…

In any case, these cookies are delightful: they’re light and cakey and have a little tang, which I brought out by adding a tiny bit of freshly grated nutmeg. They actually almost have the right loft and texture to be used in whoopie pies; I’m contemplating trying out some sort of Jewish whoopie pie concoction.

For a little mid-week pick-me-up you can pair them on their own with a nice, fruity libation with a naughty name: the Between the Sheets Cocktail, courtesy of the Old Mr. Boston Bartender’s Guide:

Beware, both the cookies and the cocktail go down easy and pack a punch!

Old-Fashioned Sour Cream Drops (Makes about 4 dozen)
2 3/4 c. sifted flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. freshly grated nutmeg
1/2 c. butter, softened
1 1/2 c. sugar
2 eggs
1 c. sour cream
1 tsp. vanilla (or other liquor)

1. Preheat the oven to 350 degrees. Sift dry ingredients together.
2. Cream the butter and sugar until light and fluffy, then add the eggs one at a time, and finally blend in the vanilla and sour cream.
3. Drop the batter by tablespoons onto parchment-covered cookie sheets and bake for about 12 minutes, until the cookies spring back readily when pressed in the middle.

Between the Sheets Cocktail (Makes 1)
1 oz. gold rum
1 oz. triple sec
1 oz. brandy
1/2 oz. lemon juice

Shake and serve in a cocktail glass over ice!