Sour Cream Sugar Cookies

I made these when I was looking for a treat to make that C could "help" with.

Sour Cream Sugar Cookies

Ingredients
1 cup shortening
1 cup sugar
1 egg
1 cup (8 ounces) sour cream
1-1/2 teaspoons vanilla extract
4 cups all-purpose flour
1-1/2 teaspoons baking soda

1/4 teaspoon salt


FROSTING:
1 cup butter, softened
9 cups confectioners' sugar
3 teaspoons vanilla extract

2/3 to 3/4 cup 2% milk
Paste food coloring

Directions
In a large bowl, cream shortening and sugar until light and fluffy. Beat in the egg, sour cream and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.
On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 3-in. heart-shaped cookie cutter.
Place 1 in. apart on baking sheets lightly coated with cooking spray. Bake at 350° for 8-10 minutes or until set. Cool for 1 minute before removing to wire racks to cool completely.
For frosting, in a large bowl, cream butter until light and fluffy. Beat in confectioners' sugar and vanilla. Add enough milk to achieve desired consistency. Tint with food coloring. Decorate cookies as desired. Yield: about 4-1/2 dozen.
Originally published as Sour Cream Sugar Cookies in Taste of Home February/March 2008, p41

First, I halved the frosting because that amount seemed like a ton. I'm not a huge fan of sour cream sugar cookies. I find them too thick and dry. And...these were thick and dry. They weren't very sweet or flavorful until they were frosted. C did have fun making them with me, though. And they still got eaten pretty fast.