Sour Cream Christmas Cookies

1 cup butter (two sticks)
2 1/2 cups flour
1 cup sugar
1 teaspoon baking powder
1 egg
1 teaspoon nutmeg
1/2 cup sour cream
1/4 teaspoon baking soda
1/2 teaspoon salt (optional)

Cream butter.
Gradually add sugar until light and fluffy.
Beat in egg.
Blend in sour cream.
Sift dry ingredients and gradually add to creamed mixture.
Chill dough for at least 2 hours for easier handling.
Roll dough 1/8" thickness on floured surface.
Cut into shapes.
Bake 7-9 minutes, or until bottoms have just begun to tan.
Remove to wire rack to cool.

This recipe turns out great iceable holiday-time cookies. A good variety of cookie cutters is highly recommended. Cutting out, baking, and icing can be a fun activity for children of all ages.
Cookies bake up best when dough is of a uniform consistency and temperature.
To prevent breaking and over-drying, cookies should be iced or placed in a cookie jar or air-tight container within an hour of baking.