Sour Cream Sugar Cookies

Sharon

3 C. all-purpose flour
1 t. baking powder
½ t. baking soda
½ t. salt
½ c. butter
1 c. sugar
1 egg
1 t. vanilla extract
½ c. sour cream

In a large bowl, combine flour, baking powder, soda and salt. In a large mixing bowl, cream butter and sugar with an electric mixer until light and fluffy. Add egg and vanilla extract; beat until blended. Add flour mixture alternately with sour cream, beginning and ending with flour mixture. Wrap dough in plastic wrap; refrigerate 4 hours or over night (can chill less if in a hurry). Roll to ¼ inch thickness on floured board and with floured cookie cutters, cut into desired shapes. Bake at 350 ° for 8 – 12 minutes. Take them out before they are golden at the edges but done in the middle.

Butter Frosting:

1/3 c. butter or margarine
4 ½ c. sifted powdered sugar
¼ c. milk
1 ½ t. vanilla
milk

In a bowl beat butter or margarine until fluffy. Gradually add 2 cups of the powdered sugar, beating well. Slowly beat in the ¼ c. milk and vanilla. Slowly beat in remaining sugar. Beat in additional milk, if needed, to make of spreading consistency. Tint with food coloring, if desired.