Nutmeg-Sour Cream Sugar Cookies
4 cups all-purpose flour
1 tsp baking powder
1 tsp nutmeg
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups sugar
1 cup butter, softened
1/2 cup sour cream
1 egg

2 tsp vanilla extract
about 1/4 cup white or colored sugar
Whisk flour, baking powder, nutmeg, baking soda and salt in large bowl. Beat sugar and butter in large bowl at medium speed 2 to 3 minutes or until light and flufy. Beat in sour cream, egg and vanilla just until smooth. At low speed, beat in flour mixture just until blended. Wrap dough in plastic wrap. Shape into flat round. Refrigerate until firm enough to roll, 3 hours or up to 2 days or freeze until ready to use. Heat oven to 350. Line baking sheets with parchment paper. Divide dough into 4 pieces. Work with 1 piece at a time, keeping remaining dough refrigerated. On lightly floured surface, roll dough to between 1/8- and 1/4-inch thickness. Cut out with 3-inch cookie cutters. Place 1 inch apart on baking sheets. Sprinkle with sugar. Bake 8 to 10 minutes or until edges are golden brown and centers are pale golden brown. Cook completely on wire rack. These also freeze well once baked. 6 dozen = about 70 calories.