Soft Sugar Cookies

 *Please excuse bad pictures and sloppy frosting job--I was in a hurry!*

There are many wonderful sugar cookie recipes out there--this one's my favorite. The technique is a little different from most recipes, and I think it really makes a difference. I like my sugar cookies soft and thick, but not cake-like, and since these aren't overly sweet, they are the perfect vehicle for vanilla buttercream. I love them so much that self-control becomes a bit of a problem, so I usually only make them twice a year--Valentine's Day and Halloween.


5 cups flour
2 cups shortening
1 1/2 cups sugar
1 cup sour cream
2 tsp. vanilla
1 heaping tsp. baking soda
1 tsp. salt
2 eggs, beaten

Sift together flour, sugar, and salt, then pour into mixing bowl.  Cut in 2 cups shortening (I use 2 butter knives and just slice back and forth until the shortening is in small pieces, then I quickly use the flat beater and my mixer on low until the shortening is about the size of peas).   Add in eggs, vanilla, sour cream, and baking soda until thoroughly combined (but don't overmix).  Wrap in plastic and chill in refrigerator for at least an hour.  Roll on floured surface to desired thickness (I like between 1/4 and 1/2 inch).  Bake at 350 for about 10 minutes, until edges are firm and just starting to brown (don't overbake).  Makes 48-60 cookies, depending on size and thickness.