1 c Sugar
1/4 c Margarine Or Butter Softened
1/4 c Shortening
1 Large Egg
1 ts Vanilla
2 2/3 c Unbleached All-purpose Flour
1 ts Baking Powder
1/2 ts Baking Soda
1/2 ts Salt
1/4 ts Ground Nutmeg
1/2 c Dairy Sour Cream
Decorator’s Frosting
Heat oven to 425 degrees F. Mix 1 cup sugar, the margarine, shortening egg
and vanilla. Stir in remaining ingredients except frosting. Dived dough
into 3 equal parts. Roll each part 1/4 inch thick on lightly floured
cloth-covered board. Cut into desired shapes with 2-inch cookie cutters;
pipe with decorators’ frosting. Place about 1-inch apart on ungreased
cookie sheet. Bake until no indentation remains when touched, 6 to 8
minutes. Makes 4 to 5 dozen. DECORATORS’ FROSTING: Mix 2 cups powdered
sugar and 2 to 3 tablespoons water until frosting is of a consistency that
can be used easily in a decorators’ tube or envelope cone and yet hold its
shape/ To make an envelope cone, place about 1/3 cup frosting in the
corner of an envelope; fold sides toward center. Snip off corner ot make
tip. VARIATIONS: Chocolate Sour Cream Cookies: Mix 1 ounce melted
unsweetened chocolate (cool) into 1 part of the dough. Coconut Sour Cream
Cookies: Mix 1/4 cup cookie coconut into 1 part dough. Hand Cookies: Use
the basic dough or any of the flavored variations. After rolling, trace
around hand with knife or pastry wheel. Cut remaining dough into desired
shapes. Makes About 6 hand cookies and 1 doz 2-inch cookies. Molded Sour
Cream Cookies: Shape dough by tablespoonfuls into balls. Flatten on cookie
sheet with greased bottom of glass dipped in sugar. Orange Sour Cream
Cookies: Mix 1 T grated orange peel into 1 part dough. Peanut Butter Sour
Cream Cookies: Mix 1 T creamy peanut butter into 1 part dough.
From
Yields
4 Servings