Soft Sugar Cookies

from Studio 5

1/2 cup butter, softened
1 cup granulated sugar
1/2 cup sour cream
2 eggs
1/2 tsp vanilla
3-1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

1. Beat together butter and sugar.

2. Add sour cream, eggs, and vanilla; beat well.

3. Stir in flour, baking powder, baking soda, and salt. Mix well.

4. Cover and refrigerate at least one hour.

5. Pre-heat oven to 350℉. Roll dough out on a lightly floured surface to 1/4 inch thickness. Dip cookie cutters in flour then cut dough into desired shapes. Place cookies 1-inch apart on un-greased cookie sheet.

6. Bake for 8-10 minutes (cookie will be a very light tan on bottom - tops will still be pale). Remove to wire cooling rack. Frost when cooled. Yield about 24 cookies

Butter Cream Frosting

1 cup butter, room temperature
5 cups powdered sugar
1/4 tsp salt (I left this out)
1 tsp vanilla or almond extract
4-6 TBS cream or milk (I used evaporated milk)
gel or paste food coloring (optional)

1. Beat together butter, sugar, salt, vanilla and 1/4 cup cream or milk. Add additional cream, 1-2 teaspoons at a time and continue to beat until frosting is smooth, creamy and is desired spreading consistency. Beat in food color, one drop at a time, as desired.

Color Flow Icing (for a smooth shiny cookie)
1 pound (4 cups) powdered sugar, sifted
2 TBS color flow icing mix
1/4 cup, plus 1 tsp water
Food color paste or gels


1. Combine all ingredients in grease free bowl. Using grease free beaters and on low speed beat for 8 minutes. Stir in desired color. When not in use, cover icing with a damp cloth to prevent drying and crusting of surface.