Ingredients
1/3
cup butter, softened
1
cup sugar
1
teaspoon baking powder
1/2
teaspoon ground nutmeg
1/4
teaspoon baking soda
1/3
cup fat-free sour cream
1/4
cup refrigerated or frozen egg product, thawed
1
teaspoon vanilla
2
cups Gold Medal™ all-purpose flour
Nonstick cooking spray
2
tablespoons sugar
2
teaspoons unsweetened cocoa powder (optional)
Preparation
In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1 cup sugar, the baking powder, nutmeg, and baking soda; beat until combined. Beat in sour cream, egg product, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover and chill for 1 to 2 hours or until dough is easy to handle.
Preheat oven to 375°F. Lightly coat cookie sheets with nonstick cooking spray; set aside. In a small bowl, combine the 2 tablespoons sugar and, if desired, the cocoa powder. Shape dough into 1-inch balls. Roll balls in the sugar or sugar-cocoa mixture to coat. Place balls 2 inches apart on prepared cookie sheets.
Bake for 10 to 11 minutes or until edges are golden brown. Transfer cookies to a wire rack to cool.
