Submitted by Donna Spiers
4 cups flour
1 teapoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teapoon nutmeg
1 cup soft butter
1 1/2 cups sugar
1/2 cup sour cream
1 teaspoon vanilla
Preheat oven to 375 degrees.
Sift flour with baking powder, soda, salt, and nutmeg. Set aside.
Beat butter, sugar and egg until light and fluffy.
At low speed of electric mixer, 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 plastic wrap or waxed paper, refrigerate several hours or overnight.
Divide dough into 4 parts. Refrigerate until ready to roll out.
Meanwhile, preheat oven to 375F degrees. Lightly grease cookie sheets, or use parchment paper, or a Silpat.
On well floured surface, roll dough, one part at a time, 1/4″ thick.
With floured cookie cutter cut cookies. Place 2″ apart on cookie sheets.
Bake 10-12 minutes or until golden. Remove to wire rack, cool. Frost and sprinkles.
1 box (1 lb.) powdered sugar, sifted
1 1/2 sticks (12 tablespoons) unsalted butter, softened
Grated rind of 1 orange
Fresh squeezed juice from 1 orange
Cream butter in electric mixer, add powdered sugar, orange rind, and orange juice.
Frost cookies and decorate with your favorite sprinkles, chopped nuts, etc.