1¼ cups sugar
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1 cup sour cream
1 cup (2 sticks) butter, softened
½ teaspoon vanilla extract
1 teaspoon salt
1 teaspoon baking soda
4 cups flour
1 teaspoon nutmeg
In the bowl of a stand mixer, cream the sugar, egg, sour cream, butter and vanilla until well combined. Add salt, baking soda and 1 cup flour; mix at low speed. Add remaining flour 1 cup at a time and mix between each addition. Add the nutmeg and mix until well combined. Cover and chill dough for at least 30 minutes or overnight.
When ready to bake, heat oven to 350 degrees.
Roll dough out on floured surface and cut into your favorite shapes. Place on ungreased cookie sheets and bake 10 minutes. Cool, then frost and decorate as desired.
Makes five to six dozen cookies.
Cook's note: For crispy cookies, roll dough thinner; for soft cookies roll thicker.