Leona's Soft Sugar Cookies, Egg Free

4 1/2 cups unbleached white flour
1-1/2 tsp. baking soda
2-1/2 tsp. baking powder
2 tsp. nutmeg, ground
1/2 tsp. cinnamon, ground

2 cups white sugar
1 cup margarine (or butter)
1/4 cup buttermilk
1-1/2 cups low fat sour cream
2 tsp. LEMON Extract

1-1/2 cups POWDER SUGAR for rolling dough in

** Original recipe used 2 eggs in place of buttermilk and 1 cup of sour cream instead of 1-1/2 cups. Decrease baking soda to 1 tsp. and baking powder to 2 tsp.

This is a very soft dough, full of flavor. Must keep dough VERY COLD while handling. Place unused pieces into freezer, get out a cold batch of dough, roll and rotate used and unused dough until all done.

Sift dry ingredients, set aside. CREAM sugar and margarine until light and fluffy, ADD buttermilk, sour cream and extract. Mix dry ingredients into creamed mixture until well blended. Put in container and refrigerate 1-3 hours. Separate dough into small sections and place in FREEZER. Keep dough VERY COLD to make handling easier. Using Powder Sugar lightly dust rolling surface, using a small amount of dough at a time roll to 1/4" thick, cut with cookie cutters. Place on PARCHMENT lined baking sheet. BAKE at 375 degrees for 10 min. COOL very slightly, remove cookies to cooling rack.

Serving Size: 60 - 2" cookies prox.

Number of Servings: 60

Recipe submitted by SparkPeople user CANDICANDOIT.