Favorite Cut Out Cookies

The real name of these cookies are Sour Cream Cookies. However, that tends to turn people sour towards them (ha ha) before they even try them! You mustn't be put off though, they are really good. In fact, my non-sweet eating husband loves them. I've made 4 batches this season and let's just say the cookie jar isn't overflowing!


Sour Cream (or Favorite) Cookies
1 1/2 c. sugar
1 c. shortening
3 eggs
1 tsp. vanilla
1 c. (8 oz.) sour cream
4 c. flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt


Cream together sugar and shortening then eggs. Add vanilla and sour cream and mix. Add altogether the rest if the ingredients; mix until combined. Cover and refrigerate until chilled- a few hours up to a couple days.
On a well-floured surface, scoop out about a fourth of the dough, sprinkle with more flour and roll out to medium thickness. These are thick cookies, so no thinner than 1/8. Bake at 350 degrees for 10 minutes until ever so slightly browned.


Notes on cookies: These are very sticky and though you need lots of flour to keep them from sticking everywhere, you don't want too much or they'll get too hard. Also, after mixing the dough, I usually grab by rubber spatula and finish mixing by hand to combine the wet ingredients still in the bottom of the mixer with the rest. Finally, these puff when baking, so intricate details don't show well.


Easy Frosting
1 lb. powdered sugar
1/3 c. shortening
1 tsp. vanilla
1/4 c. milk


Whip together powdered sugar, shortening and vanilla. Add milk as needed to desired consistency.


Notes on frosting: You might as well just double the batch because 1. powdered sugar comes in 2# packages these days and measuring out 1# is a pain 2. you'll end up making a double batch of sour cream cookies and will need it anyway.