4 c. sifted flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. nutmeg
1 c. butter, softened
1 1/2 c. sugar
1 egg
1/2 c. sour cream
1 tsp. vanilla extract

Sift flour with baking powder, baking soda, salt, and nutmeg. Set aside. In large bowl, at medium speed beat butter, sugar and egg until light and fluffy (about 4 minutes). At low speed, beat in sour cream and vanilla until smooth. Gradually add flour mixture, beating until well combined.

With rubber spatula, form dough into a ball. Wrap in wax paper and refrigerate overnight. Divide dough into 4 parts (keep other parts refrigerated until ready to roll out).

Preheat oven to 375 degrees. Lightly grease cookie sheets. On well floured surface, roll out dough, 1 part at a time, about 1/4 inch thick. Using floured cookie cutters, make shapes 2 inches apart. Lightly sprinkle with sugar. Bake 10-12 minutes or until golden brown. Remove to wire rack and cool. Store in tightly covered tin. After cookies cool, dip in confectioners sugar and blow off excess sugar. Decorate with tubes of icing or dip in a glaze frosting and then sprinkle coconut or chocolate sprinkles. Makes 4 dozen.