Great Sour Cream Easter Cookies
1 1⁄2 Cups Sugar
3⁄4 Cup Shortening
1 Cup Sour Cream
2 Tsp Vanilla Extract
3 Cups Flour
2 Tsp Baking Powder
1 Tsp Baking Soda
Sugar Cookie Frosting (Optional)
4 cups Powdered Sugar
1⁄2 cup Butter, soft, or Shortening
1⁄4 cup Milk or Non-Dairy Milk, plus additional if needed
1⁄2 tsp Vanilla Extract
1⁄2 tsp Almond Extract (optional)
Sparkling Sugar, for sprinkling
Preheat oven to 350°F. Line a baking sheet with parchment paper.
In a large bowl, beat sugar and shortening until creamy and smooth. Add sour cream, eggs and vanilla extract and mix until smooth. Add flour, baking powder and baking soda and mix just until a soft dough forms.
Scoop about 1 tablespoon dough per cookie onto the prepared baking sheet, leaving 2 inches of space between each. Bake until the edges have just begun to color, 15–20 minutes. Let cool 10 minutes before removing from the baking sheet to a wire rack to cool completely
Decorate with optional frosting and sparkling sugar.
Sugar Cookie Frosting
Place all ingredients except sparkling sugar in a bowl and mix until smooth. Adjust consistency with additional milk if needed. Use at room temperature; store chilled. 48 Cookies