After reading the amusing introduction, I decided to reduce the flour down to 2.5 cups. I also cut the nutmeg back to a dash. I left everything else the same, and this has resulted in an exceptional sugar cookie. Be warned, though, that made this way the dough is very buttery and fragile. It has to be super cold to work with (I chilled it for several hours, and just cut off small bits at a time, keeping the rest cold) and I used liberal amounts of flour for rolling and cutting. I baked at 350 for 9 minutes per tray. The taste and texture of these cookies are heavenly! We are purists for the Betty Crocker powdered sugar cookie recipe but I wanted to try something different. My daughter said these cookies rate as high as our old favorites. Next time I might try adding 3 cups of flour to produce a heartier dough. I can see where 4 cups of flour would make them dry. I loved the sour cream in this dough. This is a special cookie and perfectly suitable for Christmas! Thank you for posting the recipe!