4 c. sifted all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. nutmeg
1 c. soft butter
1 1/2 c. sugar
1 egg
1/2 c. dairy sour cream
1 tsp. vanilla extract

TOPPING:

1/4 c. sugar
Raisins or almonds (optional)

Sift flour with baking powder, soda, salt and nutmeg; set aside. In large bowl, beat butter, sugar and egg until light and fluffy with an electric mixer. 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 oven to 375 degrees. Lightly grease cookie sheets. On well-floured surface, roll dough; one part at a time, 1/4 inch thick. With floured, 2 1/2 inch, round or scalloped cookie cutter, cut out cookies. Using spatula place 2 inches apart on cookie sheets. Sprinkle top of cookies with sugar. Place a raisin or almond in the center of each, if desired. Re-roll trimmings and cut. Bake 10 to 12 minutes or until golden. Remove to wire rack; cool.