Yield: 6 dozen by the recipe, I got about 4 dozen.
1/2 cup Crisco Butter Flavor Shortening
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 cup sour cream
1 tsp vanilla
2 3/4 cups all-purpose flour
1/2 tsp baking soda
1 tsp salt
Sprinkles, food coloring, and other decorations optional
Day 1: Put shortening, brown sugar and sugar in a mixer bowl, and beat with the paddle on medium until creamy. Reduce the speed to low and blend in the eggs one at a time. Add the sour cream, blending until just combined. Add the vanilla and mix until smooth, about 1 minute. Cover tightly with plastic wrap and refrigerate overnight.
Day 2: In a large bowl, mix the flour, baking soda and salt. Set aside. Remove the mixer bowl from the fridge and lock it onto the stand. With the mixer on low, blend in the flour mixture a bit at a time, until just incorporated. The dough will look thick and sticky like tapioca pudding. Cover tightly with plastic wrap and refrigerate for at least 4 hours.
Preheat the oven to 375°F. Line baking sheets with parchment or spray with Pam. When the dough is cold, drop it by rounded tablespoonfuls onto the baking sheets, leaving about 2 inches between cookies. I got 12 cookies/sheet. Place the remaining dough in the fridge between batches. Bake for 11 to 13 minutes, until the cookies just begin to turn golden on the edges. Remove from the oven and cool for 2 minutes. Transfer to a wire rack to cool completely. Frost when cool. Add the decorations while the frosting is still warm.
2 cups powdered sugar
1/2 cup (1 stick) butter, melted
1 tsp vanilla
2 to 4 Tbsp hot water
Place the powdered sugar in a mixer bowl with a whisk attachment. Slowly add the butter and vanilla, mixing on medium-low until well combined, ~ 1 minute. Add 2 Tbsp of water and mix until blended. Add more water, a small bit at a time, until you reach desired spreading consistency.
- Note this is a 2 day process
- Make sure you apply colored sugar or other decorations right after applying the frosting. The frosting will harden a bit and the sugar won’t stick.
- You may have to add more powdered sugar and/or water to get the right consistency to spread.
- If the frosting thickens too much in the middle of frosting the cookies, whisk in a bit more water.
- I had a hard time getting them to keep a circular shape with 1 Tbsp of batter. I used about 1.5 tsp of batter instead and it made for better shaped cookies. Reduce baking time accordingly.