Sour Cream Cookies - Carolyn

In a small bowl, put the following:
3 cups flour (all purpose – not self rising)
1 teaspoon salt
1 teaspoon baking soda

In a little bigger bowl, put the following:
1 cup sugar (white)
1 cup Crisco
(cream these ingredients together, then add)
1 teaspoon vanilla
2 eggs.

Mix this together good.  Then add:
1 cup sour cream  (to the sugar/Crisco/vanilla/eggs)

Stir in the sour cream good, then add the flour mixture to the bigger bowl mixture.

I scoop the dough out of the bowl and make one big ball.  Wrap that in foil or saran wrap.  Chill for 1 hour – or longer.

Put the ball of dough on a floured surface.  You’ll have to push it down, then flip it – to get the flour all over the dough.  (So it doesn’t stick to the surface.
Roll the chilled dough out about ½” thick.  Cut out cookies with a cookie cutter.  If you don’t have a cookie cutter, use a glass.  Dip whatever you are using in flour so it doesn’t stick.  Of course, I don’t bother with a rolling pin – I just pat the dough down to the thickness I want.

Bake 350 degrees – for about 6 – 8 minutes.  When you touch test a cookie, it will feel firm.  It won’t be golden brown – it will still be white looking.

For the frosting, I just pour a bunch of powdered sugar in a bowl and slowly add a little water.  (A little water goes a long way – so do this carefully.  If you add too much water, just put more powdered sugar in it).  Stir it up and get it the thickness that will frost the cookie and not run off. Spread the icing on the cookies with a knife and start eating!!!!