Sour Cream Cookies
|Shortening||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Vanilla extract||1 Teaspoon|
|Almond extract||1⁄2 Teaspoon|
|All purpose flour||4 3⁄4 Cup (76 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Commercial sour cream||8 Ounce (1 Carton)|
Cream shortening; gradually add sugar, beating at medium speed of an electric mixer until light and fluffy.
Add egg, and beat well.
Add sour cream and flavorings, mixing well.
Combine flour, baking powder, soda, and salt; add to creamed mixture, beating well.
Chill dough at least 1 hour.
Work with one fourth of dough at a time, and store remainder in refrigerator.
Roll dough to 1/8 inch thickness on a lightly floured surface.
Cut with a 3 inch cookie cutter, and place on ungreased cookie sheets.
Sprinkle with sugar crystals, if desired.
Bake at 350° for 10 to 12 minutes or until lightly browned.
Cool on wire racks.
Repeat procedure with remaining dough.