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Sour Cream Sugar Cookies

1 Cup Butter or Shortening, softened
1 1/2 Cups Sugar
2 Large Eggs
4 1/2 Cups All-Purpose Flour
1 teas. Baking Soda
1 teas. Watkins Baking Powder
1 teas. Salt
1/2 teas. Watkins Nutmeg
1 Cup Sour Cream
1 1/2 teas. Watkins Vanilla 

Assemble dry ingredients in one bowl. Cream butter or shortening and sugar in another bowl. Add eggs, one at a time, mixing well after each addition. Add dry ingredients and sour cream alternately. Add vanilla. Wrap in waxed paper and chill 2-3 hours or overnight, separating into 3 sections. Roll dough to 1/4 inch(or a little thicker) on lightly floured board. cut with cookie cutters dipped in flour.

Place on ungreased cookie sheet, bake for 10-12 minutes or until edges are golden brown and the middle looks dry, not shiny. Remove from oven and place on rack, cool completely. Frost or eat without frosting. Makes about 5 dozen, depending on thickness of cookie.

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