Christmas Goodie for week #3. I actually made a few pumpkin and pilgrim shapes for this week first, then switched over to Christmas shapes.
This is the best sugar cookie recipe I have ever tried. The recipe is about 95-100 years old!
1 1/2 cups granulated sugar
1 cup shortening, (half butter, half lard or shortening)
1 cup sour cream
1 tsp. baking soda
1 tsp. vanilla
Flour to thicken (approximately 3 3/4 cups) (dough should be slightly sticky)
Mix well, cover and place in refrigerator until chilled at least 4 hours. Roll out on floured board. Cut. Place on cookie sheet. Bake in slow oven 275-350. (I use between 325 and 340 for 12 minutes.) Time will depend some on size of cookie. Temperature on how hot your oven runs. Makes about 60 cookies.
I do not roll these out thin; it is probably between 1/8" and 1/4". They will puff some when baking. I bake until the bottoms are golden-brown and they no longer look moist on top. The edges are just turning golden. We like these best with a thin glaze frosting.