Prep time: 15 minutes | Total time: 1 hour 27 minutes | Makes: 4 dozen or 48 servings, 1 cookie each
1 cup BREAKSTONE'S Sour Cream
1 tsp. baking soda
1 cup (2 sticks) butter, softened
1-1/2 cups granulated sugar
2 tsp. ground nutmeg
1 tsp. vanilla
4 cups flour
1-1/2 cups powdered sugar
2 Tbsp. milk
MIX sour cream and baking soda; set aside. Beat butter and granulated sugar in large bowl with mixer until light and fluffy. Add eggs; mix well. Blend in nutmeg, vanilla and sour cream mixture. Gradually add flour, beating well after each addition. Refrigerate 30 min.
HEAT oven to 350 F. Drop tablespoonfuls of dough, 2 inches apart, onto greased baking sheet. Bake 10 to 12 min. or just until centers are set and edges are lightly browned. Let stand on baking sheets 3 min.; remove to wire racks. Cool completely.
MIX powdered sugar and milk until well blended; spread onto cookies. Let stand until frosting is firm.
Nutritional Information Per Serving: 120 Calories, 5 g Total fat, 3 g Saturated fat, 25 mg Cholesterol, 60 mg Sodium, 18 g Carbohydrate, 0 g Dietary fiber, 10 g Sugars, 2 g Protein, 4%DV Vitamin A, 0%DV Vitamin C, 0%DV Calcium, 2%DV Iron