It is the easiest recipe and so tasty. It makes a zillion cookies, too! Depending on the size of your cookie cutter, this recipe makes over 100 cookies
2 c. white sugar
1 c. shortening (1/2 crisco, 1/2 butter)
4 egg yolks*
1 c. sour cream
1/2 c. buttermilk
1 tsp. baking soda
1/2 tsp. salt
6 c. flour
Cream together sugar and shortening. Slowly add egg yolks and rest of wet ingredients. Continue to cream well. Combine dry ingredients and slowly add in flour. Once mixed, separate dough into 2 or more pieces. Plastic wrap each section and refrigerate overnight or at least 6 hours. Roll out 1 section at a time on a lightly floured surface and rolling pin. The dough rolls best when cold. I usually roll out 1/4 inch thick. Cut out with shapes and bake 5-8 min. in 350 oven. The cookies should be firm yet white on top. The bottom will be light tan.
*I have another recipe that goes along with this to use the 4 egg whites. I'll post that later.
3 c. powdered sugar
1 heaping serving spoon of crisco
1/4 tsp. vanilla
1/4 tsp. salt
1/4 tsp hot water (approx. use to thin frosting to a nice spreading consistency)
In mixing bowl add crisco, egg, vanilla, salt and small amount of hot water. Slowly add in powdered sugar and then water to make it a frosting consistency. Use on cookies and decorate with sprinkles. Let dry before storing. I use parchment paper in between layers.