Sour Cream Sugar Cookies

1 Cup of butter
2 Cups of sugar
3 eggs
1 tsp. of vanilla
1 tsp. of baking soda
1 tsp. of baking powder
1 1/2 Cups of sour cream
5-6 Cups of sifted flour (Start with 5 cups, and add until you like the consistency of the batter. Save the rest for flouring the rolling pin and rolling surface.)

Cream together butter and sugar. Beat in the eggs and sour cream (I think it is the sour cream that makes the difference. I used Knudsen sour cream; not low fat, but regular sour cream). Then mix in the dry ingredients. I started with 5 cups of flour and used the rest when I actually rolled them out. Cover and refrigerate overnight or at least 8 hours. Preheat the oven to 425 degrees. Sprinkle your smooth countertop (or rolling surface) liberally with flour. I rolled out half the batter at a time. It was easier for me to work with. With a well-floured rolling pin, roll out the cookie batter to about 3/8 inch thickness and use floured cookie cutters to cut your shapes. I put them on parchment paper-lined cookie sheets and baked them for exactly 8 minutes. Allow them to cool completely before you frost them and make sure that your family IS NOT allowed to eat them all before they are frosted! This recipe will make about 30 small to medium circle-shaped cookies. With Christmas shapes, the recipe will make fewer, so keep that in mind.

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