Prep. Time: 20 minutes + chilling
Baking Time: 10 minutes/batch
Servings: 24
Ingredients:
• ⅓ cup butter, softened
• ⅔ cup sugar
• 1 Eggland's Best Egg
• ⅓ cup sour cream
• ⅛ teaspoon lemon extract
• 1⅔ cups all-purpose flour
• ¾ teaspoon baking powder
• ⅛ teaspoon baking soda
• ⅛ teaspoon ground nutmeg
• Colored sugar or sprinkles, optional
Method:
- In a small bowl, cream butter and sugar until light and fluffy. Beat in the egg, sour cream and extract. Combine the flour, baking powder, baking soda and nutmeg; gradually add to creamed mixture and mix well.
- Divide dough in half. Shape one half into a 5-in.-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-in. thickness. Cut with a floured 2½-in. cookie cutter. Place 1 in. apart on a baking sheet coated with cooking spray. Sprinkle with colored sugar or sprinkles if desired.
- Bake at 375°F (190.6˚C) for 8 – 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 the freezer 1 hour before baking. Unwrap and cut into 12 slices. Place 1 in. apart on a baking sheet coated with cooking spray. Sprinkle with colored sugar or sprinkles if desired.
- Bake at 375°F (190.6˚C) for 8 – 10 minutes or until bottoms are lightly browned. Remove to a wire rack to cool. Yield: 2 dozen.
http://www.tasteofhome.com/recipes/best-sour-cream-sugar-cookies