Best Sour Cream Sugar Cookies

• 1/3 cup butter, softened
• 2/3 cup sugar
• 1 large 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

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 nutmeg; 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; 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
4. coated with cooking spray. Sprinkle with colored sugar or sprinkles if desired.
5. Bake at 375u0b0 for 8-10 minutes or until bottoms are lightly browned. Cool for 1 minute before removing to a wire rack to cool completely.
6. Remove dough from the freezer 1 hour before baking. Unwrap and cut into 12 slices. Place 1 in. apart on a
7. coated with cooking spray. Sprinkle with colored sugar or sprinkles if desired.
8. Bake at 375u0b0 for 8-10 minutes or until bottoms are lightly browned. Remove to a wire rack to cool.

butter, sugar, egg, sour cream, lemon, flour, baking powder, baking soda, ground nutmeg, colored sugar

Taken from www.tasteofhome.com/recipes/best-sour-cream-sugar-cookies/ (may not work)