February 2014 Recipe of the Month!

Sour Cream Sugar Cookies

In a small bowl, cream butter and sugar until light and fluffy. Beat in the egg, sour cream and flavor Combine the flour, baking powder, baking soda and nutmeg; gradually add to creamed mixture and mix well. Divide dough in half. Shape one halt into a 5 inch long roll. Wrap in plastic wrap; place in a resealable plastic freezer bag. May be frozen for up to 3 months. Cover and refrigerate remaining dough for 1 hour or until easy to handle. On a lightly floured surface, roll dough to ¼ inch thickness. Cut with a floured 2 ½ to 3 in cookie cutter. Place 1 inch apart on a baking sheet coated with cooking spray. Sprinkle with colored sugar or sprinkles if desired. Bake at 375 for 8 to 10 minutes or until bottoms are lightly browned.

Cool for 1 minute before removing to a wire rack to cool completely.

TO USE FROZEN COOKIE DOUGH: Remove dough from freezer 1 hour before baking. Unwrap and cut into 12 slices. Place 1 inch apart on a baking sheet coated with cooking spray. Sprinkle with colored sugar or sprinkles if desired. Bake as Directed.