Also, I need directions spelled out in a recipe, this one doesn't do that. It says to combine everything at once except the flour, etc. but I think you should cream the butter and sugar first. I did it all at once and the butter never got totally smooth. It all still worked out, but I'd suggest doing just butter, sugar until smooth, THEN the rest of whatever it says. I used my Kitchenaid mixer as well.
by Alison Tolbert
1 cup sour cream
2 cups white sugar
1 cup butter
4 eggs
1 tsp vanilla or almond extract
6 cups flour
3 tsp baking powder
1 tsp baking soda
1 tsp salt
Preheat oven to 350.
Combine sour cream, sugar, butter, eggs, and vanilla. Beat for a 2-3 minutes.
Add dry ingredients and mix well. Let the dough chill in fridge for 25 minutes or until firm.
Roll it out to about 1/4 inch thick and use cookie cutters to make shapes or circles. You may have to add a little flour to roll them out so the dough is workable but remember the less flour you use the softer your cookie will be.
Bake until LIGHT golden brown-no more than 10 minutes. When you take them out they will seem underdone but they aren't. Let them cool on the pan and they will be perfect and moist. It you like them harder and more crunchy just bake them a little longer.
Makes around 4 dozen.
