Soft Sour Cream Rolled Cookies

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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.