In a large bowl, cream together the shortening and sugar. Beat until light and fluffy, about 3 minutes.

Add eggs one at a time, beating after each addition.

Add the sour cream and vanilla.

Next, add the baking soda, baking powder, flour, salt, and nutmeg if using, and mix all together. The dough should be tacky without being sticky; adjust the flour as needed until you have a workable dough.

Refrigerate dough for at least 30 minutes (and up to 2 days).

Working with ¼ of the dough at a time, roll it out on a well floured surface to ¼ to ½-inch thick. Be generous with your flour on the rolling surface since the dough is very tender; it will stick easily.

Use cookie cutters to make shapes, and transfer to a lightly greased baking sheet.

Bake at 350 degrees F. for about 7 to 10 minutes.

Repeat with remaining dough, gathering and re-rolling the scrap dough as you go along.

Decorate cooled cookies with icing and sprinkles; the messier the better.

This is my favorite frosting for sugar cookies if you need a recipe to go with this one.