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1
Sift flour with baking powder, baking soda, salt and nutmeg; set aside.
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2
In large bowl of electric mixer, at medium speed, beat butter, sugar and egg until light and fluffy.
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3
At low speed, beat in sour cream and vanilla until smooth.
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4
Gradually add flour mixture, beating until well combined.
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5
With rubber spatula separate dough into several large balls.
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6
Wrap in waxed paper; refrigerate several hours or overnight.
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7
Preheat oven to 375F, line each cookie sheet with parchment paper.
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8
On well-floured surface, roll dough, one at a time, 1/4 inch thick.
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9
Using your favorite floured cookie cutters, cut out cookies.
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10
Using spatula, place 2 inches apart on prepared cookie sheets.
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11
Bake 10 to 12 minutes or until lightly golden.
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12
Remove to wire racks to cool.
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13
While cookies are cooling mix your powdered sugar, Crisco and milk into a large bowl until the icing is just firm enough (not dripping).
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14
Separate icing into small bowls and add 3-4 drops of food coloring per bowl.
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15
After cookies have cooled, icing (be sure to stir icing periodically so it does not get hard).
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16
You can sprinkle tops of cookies with colored sugar if you are not going to use icing.
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17
These taste best after stored in a freezer for a day and then warmed to room temperature.
