1 c. butter
1 c. sugar
1 egg, slightly beaten
1/4 c. cultured sour cream
3 c. flour
1/2 tsp. nutmeg
1 tsp. baking soda
1/4 tsp. baking soda
1 tsp. vanilla

Cream butter and sugar, add egg and sour cream. Prepare dry ingredients first and add slowly to above mixture. Chill at least one hour before rolling out. If mixture sticks to rolling pin or working surface, add small amount of flour. Bake at 350 degrees for 12 minutes per pan. Makes 6 dozen.

FROSTING:

1/2 lb. sifted powdered sugar, perhaps more
2 egg whites
1/4 tsp. salt
1/8 tsp. cream of tartar
2 tbsp. pure glycerine
1/2 tsp. almond flavoring
1 tsp. vanilla flavoring

Beat salted egg whites until frothy; add cream of tartar and beat until stiff. Gradually add powdered sugar with glycerine and flavoring. Add powdered sugar to make the right consistency for spreading.