These cookies are delicious.
They are sweet, but not too sweet; soft, but still crispy on the outside. Best of all, this recipe yields about 5 dozen cookies, give or take (depending upon the size of your cookie cutters), which means there will be plenty to snitch and plenty to serve.
The addition of sour cream lends a delicious depth of flavor- but also makes for a bit of a moister dough so you may need to add a bit more flour to the dough if it becomes to sticky. But not too much! Too much flour, too dry a dough is never a good thing when it comes to cut-out cookies.
1 cup shortening
2 c. sugar
1 c. sour cream
1 t. vanilla
4 1/2 c. flour
4 t. baking powder
1/2 t. salt
1/2 t. baking soda
What you do:
* Mix first five ingredients until thoroughly creamed.
* Add rest of dry ingredients. (You could mix them together in a separate bowl and then add them...but I never do. Why dirty another dish? Am I right, or am I right?)
* Chill for about an hour.
* Roll out to about 1/4 inch thick, using a sprinkling of flour on the table and rolling pin and cut with your favorite cutters. OR roll in a log shape, refrigerate for 2 hours and then slice.
* Bake cookies on greased cookie sheets in a 350 degree oven until edges are just the slightest bit golden brown. Cool for a minute or two on sheets before moving to cooling racks.
* Slather, smear, and bejewel the cookies with goodness. I use buttercream frosting, but you can do as you like.