4 C. flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. ground nutmeg
1 C. butter (softened)
1 1/2 C. granulated sugar
1 egg
1 tsp. vanilla
1/2 C. sour cream
Sift together four, baking powder, baking soda, salt and nutmeg; set aside. In a large bowl, cream together butter and sugar. Beat in the egg, vanilla, and sour cream until well blended. Stir in sifted ingredients. Wrap dough in plastic wrap and refridgerate overnight.
Pre-heat oven to 375'F. On a lightly floured surface, roll out dough to 1/4" thickness. Cut into desired shapes. Place cookies on an ungreases cookie sheet (leaving room for them to expand.) Bake for 8-10 minutes. Cool on a wire rack.
Bethany's side note: grated orange rind instead of nutmeg, 1/2 C. butter and 1/2 C. margarine, roll them thick, frost with sour cream frosting.
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. ground nutmeg
1 C. butter (softened)
1 1/2 C. granulated sugar
1 egg
1 tsp. vanilla
1/2 C. sour cream
Sift together four, baking powder, baking soda, salt and nutmeg; set aside. In a large bowl, cream together butter and sugar. Beat in the egg, vanilla, and sour cream until well blended. Stir in sifted ingredients. Wrap dough in plastic wrap and refridgerate overnight.
Pre-heat oven to 375'F. On a lightly floured surface, roll out dough to 1/4" thickness. Cut into desired shapes. Place cookies on an ungreases cookie sheet (leaving room for them to expand.) Bake for 8-10 minutes. Cool on a wire rack.
Bethany's side note: grated orange rind instead of nutmeg, 1/2 C. butter and 1/2 C. margarine, roll them thick, frost with sour cream frosting.
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