1 Cup Crisco*
2 Cups Sugar
1 Cup Sour cream
1 tsp. Vanilla
3 tsp. Baking powder
1 tsp. Salt
5 Cups Flour
Blend dry ingredients, then add to wet ingredients in a mixer to form a good stiff dough.
Refrigerate for a couple of hours. We just put the dough in a plastic food container with a lid.
Preheat oven to 350 F.
Roll out a fifth of the dough at a time on a well-floured table or baking mat. Cut into desired shapes with your favorite cookie cutters.
Place on ungreased cookie sheets and bake for 10-12 minutes. The cookies might turn a little golden on the bottom, but this is not a crunchy cookie. When done remove from cookie sheets and put on racks to cool.
2 Cups Confectioner’s sugar or as needed
Put the sugar in a bowl and mix in enough water to make a runny frosting which you can slather on the cookies with a knife or spreader. It will take very little water compared to the amount of 10X sugar. Decorate with colored sprinkles or any other decorations you like and leave out until the frosting has dried.
Pack away in tins and try to keep from eating them all yourself before you give them away…