Allison's White Sugar Cookies

My SIL (from Illinois) shared this delicious recipe with me some years ago. It is the one roll-out sugar cookie that I go back to again and again because of the easy-to-work-with dough and the wonderful flavor. My kids like to use Christmas tree shapes and frost them with green icing, but I like to cut them in star shapes and bake them with just a sprinkling of colored sugar. The dough is easiest to work with when it has been chilled.

• Ready In: 4 hrs
• Serves: 48
• Yields: 4 dozen

Ingredients

• 1  cup shortening
• 1 1⁄2 cups sugar
• 3  eggs
• 1  teaspoon baking soda
• 1  tablespoon water, hot
• 1  tablespoon sour cream
• 1  teaspoon vanilla
• 4  cups flour
• 1  teaspoon baking powder
• 1⁄2 teaspoon salt

Directions

1. In a mixing bowl, cream shortening and sugar.
2. Add eggs; mix well.
3. Dissolve baking soda in hot water; add to mixture.
4. Blend in vanilla and sour cream.
5. Add flour, baking powder and salt; mix well.
6. Cover and chill dough for at least 2 hours.
7. Preheat oven to 350°F.
8. Line cookie sheets with parchment paper. (I buy in bulk from the local food service store - a great price and less grease and clean-up).
9. On a lightly floured surface, roll dough to desired thickness (1/8-inch for crispy and 1/4-inch for softer cookies).
10. Optional - sprinkle cookies at this point with colored sugar. To make cookies to frost, bake them plain.
11. Bake for 10-12 minutes, until edges are lightly browned.
12. Decorate with your favorite frostings and decorative candies.