1 cup BREAKSTONE'S Sour Cream
1 tsp. baking soda
1 cup (2 sticks) butter, softened
1-1/2 cups granulated sugar
2 tsp. ground nutmeg
1 tsp. vanilla
4 cups flour
1-1/2 cups powdered sugar
2 Tbsp. milk
Mix sour cream and baking soda. Beat butter and granulated sugar in large bowl with mixer until light and fluffy. Add eggs; mix well. Blend in nutmeg, vanilla and sour cream mixture. Gradually add flour, beating well after each addition. Refrigerate 30 min.
Heat oven to 350ºF. Drop tablespoonfuls of dough, 2 inches apart, onto baking sheet sprayed with cooking spray. Bake 10 to 12 min. or just until centers are set and edges are lightly browned. Let stand on baking sheets 3 min.; remove to wire racks. Cool completely.
Mix powdered sugar and milk until well blended; spread onto cookies. Let stand until frosting is firm.
Tint frosting with food coloring before spreading onto cooled cookies. For added color, immediately sprinkle with colored sugar.