Ingredients
1 cup butter, softened1-1/2 cups sugar3 large eggs1 cup sour cream2 teaspoons vanilla extract3-1/2 cups all-purpose flour2 teaspoons baking powder1 teaspoon baking sodaFROSTING:1/3 cup butter, softened2 cups confectioners’ sugar1-1/2 teaspoons vanilla extract1/4 teaspoon salt2 to 3 tablespoons whole milk
Preparation
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Add sour cream and vanilla; mix well. In another bowl, whisk flour, baking powder and baking soda; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 2 hours or until firm enough to roll.
Preheat oven to 350°. On a well-floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-in. cookie cutter. Place 2 in. apart on greased baking sheets.
Bake 10-12 minutes or until tops spring back when lightly touched. Remove from pans to wire racks to cool completely.
For frosting, in a bowl, beat butter, confectioners’ sugar, vanilla, salt and enough milk to reach desired consistency. Spread over cookies.
