Yield: 4 dozen cookies
Ingredients:
- ½ cup butter
- 1½ cups white sugar
- 2 eggs
- 1 cup sour cream
- 1 tsp. vanilla extract
- 2 ¾ cups all-purpose flour
- ½ tsp. baking powder
- ½ tsp. salt
- ½ tsp. baking soda
Ingredients for icing:
- 1 cup shortening
- ¼ cup milk
- 2 egg whites
- ¼ cup all-purpose flour
- 2 tsp. vanilla extract
- 1 pound confectioners’ sugar
Directions:
- In a medium bowl, cream together the butter and sugar. Stir in the eggs and vanilla, then the sour cream.
- Sift together the flour, baking powder, salt and baking soda, stir into the creamed mixture. Cover and chill for at least 1 hour.
- Preheat oven to 350 F.
- Drop cookies by heaping teaspoonfuls onto cookie sheets. Bake for 10 to 12 minutes in the preheated oven.
- Remove from baking sheets to cool on wire racks. Frost the flat side with icing when cool.
- To make the icing, combine the shortening, milk, egg whites, 1/4 cup of flour, vanilla and confectioners’ sugar in a medium bowl. Mix on the high speed of an electric mixer until fluffy. The longer you mix, the fluffier it will be.
