Soft sugar cookies

by Alison Tolbert

This is so good! The recipe has been tested by our family and oh it's so soft and yummy!

1 cup sour cream

2 cups white sugar

1 cup butter

4 eggs

1 teaspoon almond extract or vanilla (I like almond)

6 cups flour

3 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

Preheat oven to 350.

Combine sour cream, sugar, butter, eggs, and vanilla/almond. Beat for 2-3 minutes.

Add dry ingredients and mix well. Let the dough chill in fridge for 25 minutes or until firm.

Roll it out to about 1/4 inch thick and use cookie cutters to make shapes or circles. You may have to add a little flour to roll them out so the dough is workable but remember the less flour you use the softer your cookie will be.

Bake until LIGHT golden brown about 8-10 minutes. When you take them out they will seem underdone but they aren't. Let them cool on the pan and they will be perfect and moist. It you like them harder and more crunchy just bake them a little longer.

Makes around 4 dozen.

Here's the frosting recipe I used:

Buttercream Frosting

1 cup butter

4 cups powdered sugar

1/4 tsp salt

1 tsp almond extract

1/3 cup heavy whipping cream

In a mixing bowl, cream butter until fluffy. Add sugar and continue creaming until well blended. Add salt, vanilla, and whipping cream. Blend on low speed until moistened. Beat at high speed until frosting is fluffy.