If I could make only one kind of cookie for Christmas, this would be the one *everyone* would ask for.
Sour Cream Sugar Cookies
2 c. sugar
1 c. shortening
Add and mix well:
1 c. sour cream
1/2 teaspoon almond extract (or 1 tsp. vanilla or lemon, but almond is the best)
In a separate bowl, mix well:
5 c. flour
1 teaspoon baking soda
1/2 teaspoon salt
Add flour to creamed mixture and mix until well blended.
This makes a very soft tender dough. It should be chilled for a few hours before rolling. Remember that adding more flour and doing more mixing makes dough tougher. I roll this out on a floured counter and cut it using floured cutters (just dip them in flour between cutting each cookie). I save all the leftovers till I’m done, then knead them smooth (knead as little as possible), then cut more cookies.
Bake at 350*F for 10 minutes.
This makes a lot of cookies. I actually double it for Christmas and never have enough! They go fast!
My favorite frosting for these cookies (and for decorating cakes):
2 pounds of powdered sugar
1 cup shortening
1/2 c. water
1/2 tsp. almond extract
Mix till smooth. Tint with paste or gel food coloring. This sets quickly so add sprinkles as soon as the cookie is decorated. I use cake decorating tips to decorate the cookies. A leaf tip makes great Christmas trees, holly leaves, and wreaths.