| 1. |
In a large bowl, beat softened butter with an electric mixer on medium to high speed for 30 seconds. |
| 2. |
Add the 1 cup sugar, the baking powder, nutmeg and baking soda, beat until combined. |
| 3. |
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. |
| 4. |
Cover and chill for 1 to 2 hours or until dough is easy to handle. |
| 5. |
Pre-heat oven to 375° F (190° C). |
| 6. |
Lightly coat cookie sheets with nonstick cooking spray, set aside. In a small bowl, combine the 2 Tablespoons sugar and the pumpkin pie spice. |
| 7. |
Shape dough into 1-inch balls. Roll balls in the sugar mixture to coat. Place balls 2 inches apart on prepared cookie sheets. |
| 8. |
Bake for 10 to 11 minutes or until edges are golden brown. Transfer to a wire rack to cool. |
