Soft Sour Cream Rolled Cookies
3 1/4 cups flour
1 teaspoon baking soda
3/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup butter, room temperature
1 1/2 cups granulated sugar
1 egg
1 teaspoon vanilla
1/2 cup sour cream
Preheat Wolf oven in CONVECTION at 400°F.
Sift flour, baking soda, nutmeg and salt together. In large mixing bowl, cream butter, sugar, egg and vanilla. Beat 2 minutes on medium power. Add sour cream. Reduce power to low. Gradually beat in flour mixture. Combine just till combined. On well-floured surface, roll half dough to 1/8-inch thickness. Using 3” cookie cutters, cut desired shapes into dough. Place cookies 2 inches apart on ungreased cookie sheet. Bake for 5 to 7 minutes, or until edges are light golden brown. Repeat with remaining dough. Frost and decorate as desired.
Make 5 to 6 dozen.