In bowl stir together flour, nutmeg, soda, and salt; set aside. In large bowl beat butter 30 seconds. Add sugar, egg yolks, sour cream and vanilla. Beat until well combined. Add half flour mixture, beat until combined. Stir in remaining flour mixture with a wooden spoon. Divide dough in half. If necessary, cover and chill dough until easy to handle (about 1 hour) On floured surface, roll dough, half at a time, to 1/8 inch thickness. Cut into desired shapes with cookie cutters. Place on un-greased cookie sheets. Bake in 350ºF. oven 5 to 7 minutes or until edges are firm and bottoms are lightly browned. Transfer to wire racks, cool. If desired, glaze with powdered sugar glaze. To glaze cookies, dip top surface of cookies into glaze. Let excess glaze drip from cookies and dry on wire rack placed over waxed paper. Using small paintbrush, paint designs on each cookie with food coloring, if desired. Makes 72 cookies.

 Powdered Sugar Glaze: In bowl, combine 2 cups sifted powdered sugar and 1/2 tsp. vanilla. Stir in 1 to 2 tablespoons of milk to glazing consistency. Add milk to thin, if necessary.