Sugar Boy Cookies

1 cup Blue Bonnet® Regular Stick margarine, (2 sticks)
1 1/2 cups granulated sugar
2 eggs
2 teaspoons vanilla extract
4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup dairy sour cream
granulated sugar, for sprinkling

In large bowl, beat Blue Bonnet with electric mixer until creamy. Gradually add sugar; beat until well blended. Add eggs, one at a time, beating well after each addition. Add vanilla; beat well. Add combined flour, baking soda, nutmeg and salt. Add alternately with the sour cream, beating until soft dough forms. Cover and refrigerate overnight.

Heat oven to 400F. Grease cookie sheets.

Divide dough into fourths. Transfer one-fourth of dough to floured pastry cloth, gently coating with flour. Keep remaining dough chilled.

Roll out dough with floured rolling pin 1/3-inch thick. Use 2-inch round cookie cutter, dipping cutter in flour between cuts. Place cookies 3 inches apart on prepared cookie sheets. Sprinkle tops of cookies generously with sugar. Gently reroll and cut scraps. Repeat above steps using remaining dough.

Bake 8 to 10 minutes until bottoms are lightly browned. (Tops will be pale.) Cool 1 minute on cookie sheets; transfer to wire racks. Cool completely.

Yield: about 4 dozen cookies
Source: Blue Bonnet's Family Favorites Recipe Contest - 3rd Place, Sugar Cookie Contest