The sour cream in these cookies makes them a soft, rich sugar cookie. Dancer had a hard time waiting 24 hours to start cutting them out. I had sort of forgotten about them and thought we would roll them when we got the chance, but she announced, "only an hour and 42 minutes until we can do the cookies!" She was really watching the time! My kids are growing up, when we decorated the cookies, they were very careful with the sprinkles and tried to make them look nice. None of the piling a mountain of sprinkles on each cookie and no big mess to clean up at the end. Not that I am complaining, just a little pang of sadness that those messy days of baking are over at our house.
Sour Cream Sugar Cookies
1 1/2 C. sugar
1 C. shortening with part butter
Beat these three ingredients together until creamed.
Sift and add to the creamed mixture:
1 tsp. baking powder
1 tsp. baking soda
pinch of salt
3 C. flour
Add 1 C. sour cream and mix well.
Refrigerate for 24 hours before baking.
Roll out and cut with your favorite cookie cutters. If the dough is too soft to work with knead in more flour.
Bake 350 degrees for 10 minutes.