Soft Sour Cream Rolled Cookies INGREDIENTS 3 1/4 cups flour 1 teaspoon baking soda 3/4 teaspoon ground nutmeg 1/2 teaspoon salt 1/2 cup butter, room temperature 1 1/2 cups granulated sugar 1 egg 1 teaspoon vanilla 1/2 cup sour cream PREPARATION 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.
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