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Title: Auntie Van's Christmas Cookies
Categories: Cookie
Yield: 72 Servings
| 2 | c | Granulated sugar |
| 1 | c | Butter, softened |
| 2 | Eggs | |
| 1 | ts | Vanilla |
| 5 | c | All-purpose flour |
| 1 | ts | Baking soda |
| 1 | c | Sour cream |
| COFFEE FROSTING | ||
| 1 | tb | Instant coffee granules |
| 1 | tb | Hot water |
| 6 | tb | Butter, softened |
| 1 | ts | Vanilla |
| 3 | c | Sifted powdered sugar |
| 1/3 | c | Whipping cream |
Beat granulated sugar and 1 cup butter in large bowl until light and fluffy. Blend in eggs and 1 teaspoon vanilla. Combine flour and baking soda; add alternately with sour cream, mixing well after each addition. Refrigerate 6 hours or overnight. Divide dough into 4 pieces. Roll out 1 piece on lightly floured surface to 1/8" thickness (keep remaining dough refrigerated). Cut into desired shapes; place on ungreased cookie sheets. Bake at 375 for 10-12 minutes or until bottoms are golden brown. Repeat with remaining dough. Cool completely. Frost with Coffee Frosting.
Makes 6 dozen cookies.
COFFEE FROSTING: Dissolve coffee granules in water. Beat 6 tablespoons butter in medium bowl until soft. Stir in coffee mixture and 1 teaspoon vanilla. Add powdered sugar; mix until well combined. Gradually add cream until good spreading consistency.
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