April 12, 2009

Happy Easter Cookies

We have a saying in our family. "Everything tastes better with a Peep on top". It's true. Really.

Especially when the Peep is on top of these Sour Cream Sugar Cookies from Rhonda at Christmas Notebook. I've followed her Christmas Notebook Plan for years and years since I was a young mommy with babies. I love her tried and true recipes and many are now part of my family's favorites.

Sour Cream Sugar Cookies
Yield: Lots of cookies!

Cream together:
2 c. sugar
1 c. shortening (or try 1/2 c. butter and 1/2 c. shortening)

Add and mix together:
1 c. sour cream
3 eggs
1/2 tsp almond extract

In a separate bowl, mix together:
5 c. flour
1 tsp baking soda
1/2 tsp salt

Add flour mixture to creamed mixture and mix until well blended.

This makes a very soft tender dough. It should be chilled for a few hours before rolling out on a floured counter. Cut using floured cutters (just dip them in flour between cutting each cookie)

Bake at 350* for 10 minutes. Don't over bake.

Favorite Frosting for these cookies:
2 pounds powdered sugar
1 cup shortening
1/2 c. water
1/2 tsp almond extract

Mix together until smooth. Tint with food coloring. This sets quickly so add sprinkles as soon as the cookie is decorated.

Happy Easter!