Sugar Cookie Recipe
1 C. Sugar
2/3 C. shortening
2 Eggs
1/3 C. Sour Cream
3 C. Flour
1 T. Baking Powder
1/2 tsp. salt
1 tsp. Vanilla
Cream shortening and sugar until well blended. Add eggs one at a time. Mix in sour cream. Sift dry ingredients together and gradually add to wet ingredients. This is a stiff dough because you roll it out after you have chilled it.
After placing dough in the refrigerator for an hour or so, divide into manageable amounts and roll out into a circle. I use a glass that has a 3 inch diameter opening. I make big cookies with plenty of room on top for lots of stuff. Place on a greased cookie sheet and cook at 350 for 12 to 15 minutes. I cook them just until there is a little, tiny brown around the bottom of the cookie. These cookies rise up to become fluffy and dense. They are seriously the best cookies. Everyone in my family uses this recipe.
Let cookies cool and then frost them with the most delectable frosting. See recipe below.
Cream Cheese Frosting Recipe
1/2 C. Butter
8 oz. Cream Cheese
1 lb. Powdered Sugar (roughly 4 cups)
Beat butter and Cream cheese until smooth. Add 2 cups of powdered sugar. Beat for five minutes. (Did you know that beating your sugar into your fats makes fluffy, soft frosting? When you add everything together quickly and then frost, the frosting tends to get hard. Incorporating the sugar into your fats is the secret). Then add the rest of your sugar. I usually do not add milk to this recipe. The fats are able to incorporate all of the sugar if you have beaten it long enough before adding the rest of the sugar.
Put this into a ziploc bag. I stick my bag into a tall glass and spoon in the frosting into the plastic lined glass. Close bag and cut off a corner of the bag and use as a pasty bag. I like to place this bag on the table with the cookies unfrosted. This way everyone gets to put on as little as as much frosting as they like.
Cut up Fruit
Raspberries
Strawberries
Blueberries
Bananas
Kiwi
Pineapple
Mandarin Oranges
Anything else you can think of!
