Categories: Cookies

Ingredients

• 1/3 cup butter (no substitutes), softened
• 1 cup sugar
• 1 tsp. baking powder
• 1/2 tsp. ground nutmeg
• 1/4 tsp. baking soda
• 1/3 cup fat-free dairy sour cream, stirred
• 1 egg
• 1 tsp. vanilla
• 2 cups all-purpose flour
• 2 Tbsp. sugar
• 1 1/2 tsp. unsweetened cocoa powder

Directions

1. Beat butter in a large bowl 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, and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Cover and refrigerate for 2 hours or until dough is easy to handle.
2. Preheat oven to 375 degrees. Combine the 2 Tbsp. sugar and cocoa powder in a shallow dish. Roll 1-inch balls of dough into 3-inch-long logs. Roll the logs in the cocoa mixture to lightly coat. Place logs 1 1/2 inches apart on ungreased cookie sheets.
3. Bake 8 to 10 minutes or until edges are golden. Transfer cookies to a wire rack; cool completely.
4. To store, place cookies in an airtight freezer container. Seal and freeze up to 3 months.

5. makes 48 cookie sticks

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