Sour Cream Sugar Cookies

By luvmybuttonsnbows

TO USE FROZEN COOKIE DOUGH: Remove dough from the freezer 1 hour before baking. Slice dough and place 1 in. apart on a baking sheet coated with cooking spray. Sprinkle with colored sugar OR sprinkles if desired.
Follow baking direct ions above.

Ingredients

• 1/3 cup butter, softened
• 2/3 cup sugar
• 1 egg
• 1/3 cup sour cream
• 1/8 teaspoon lemon extract
• 1 2/3 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/8 teaspoon ground nutmeg
• Colored sugar or sprinkles, optional

Preparation

Step 1

1. 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 nut meg; gradually add to creamed mixture and mix well.
2. 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.
3. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2 1/2-in. cookie cutter. Place 1 in. apart on
a baking sheet coated with cooking spray. Sprinkle with colored sugar or sprinkles if desired.
4. Bake at 375" for 8-10 minutes or until bottoms are lightly browned. Cool for
1 minute before removing to a wire rack.