1 cup sugar
2 eggs, beaten
2 tsp vanilla extract
1 cup sour cream
5 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 1/4 tsp salt
1 tbsp ground nutmeg
Fine colored sugars for garnish
In a large bowl, blend the butter and sugar together until fluffy; set aside.
Stir the eggs, vanilla extract, and sour cream together until well mixed; set aside.
Combine the flour, baking soda, baking powder, salt, and nutmeg in another bowl.
Add the flour mixture alternately with the egg mixture to the butter mixture, blending well. Chill dough in refrigerator overnight.
Preheat oven to 375 degrees.
Roll out the dough, using a softball size amount at a time, on a floured surface with a floured rolling pin. Roll out to 1/16 to 1/8 of an inch thickness. Cut with desired cookie cutter designs.
Arrange cookies on ungreased cookie sheets and sprinkle with colored sugars as desired.
Bake at 375 degrees for 5 to 7 minutes or until a golden color.
Cool completely on wire racks before storing loosely covered.
Yield: 7 to 8 dozen cookies.
Note: File Photo
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