- 4 cups sifted all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon nutmeg (optional)
- 1 cup soft butter or oleo
- 1 ½ cups sugar
- 1 egg
- ½ cup cultured sour cream
- 1 teaspoon vanilla extract
Sift flour with baking powder, baking soda, salt and nutmeg. Set aside.
In a large bowl of electric mixer, at medium speed, beat butter, sugar, and egg
until light and fluffy.
At low speed beat in sour cream and vanilla until smooth; gradually add flour
mixture, beating until well combined.
With rubber scraper, form dough into a ball. Wrap in waxed paper or foil.
Refrigerate several hours or overnight. Divide dough into 4 parts. Refrigerate until ready to roll out.
Meanwhile, preheat over to 375 degrees. Lightly grease cookie sheets.
On well-floured surface roll dough, one part at a time, ¼-inch thick.
With floured cookie cutter of any shape, cut out cookies. Using spatula, place 2
inches apart on prepared cookie sheets. Bake 10-12 minutes or until they just start to
change to golden around the edges. Remove to wire rack; cool. Ice and decorate as
desired.
I always use this recipe to make sugar cookies at Christmastime. They may be frozen or stored in a covered container.