Shelby's Christmas Cookies

Mom made these every Christmas. Tradition.

1/2 C of margarine

1 C of sugar

1 egg

1 1/2 t of vanilla extract

1/2 C of sour cream

3 1/4 C of all-purpose flour

1 t of baking soda

1/2 t of salt

The cookie dough will be mixed in two stages. All of the ingredients will be added cold. Add the first group above to a stand mixer and mix on low speed for 3 minutes. Once that is finished mixing, add in the ingredients from the second group. I add the flour to the mixer slowly, using a paper plate. Mix until the flour has been fully incorporated (a dough hook works pretty well). 

The dough is easier to work with when cold, so put the dough into the fridge before rolling. Separate the dough into fist sized balls and roll out on a sheet of parchment paper until it is about 1/4 to 3/8 of an inch thick (too thick and they won't cook through). Make sure to use plenty of flour on both sides of the dough or it will stick, even to the parchment paper (if it does start to stick, use another sheet of parchment paper). Once rolled, cut out shapes and place on a cookie sheet with parchment paper. The parchment paper and flour was key to not having these stick and break.

Bake at 400* for 5 minutes. Let the cookies cool for at least 5-10 minutes before touching them. They are very fragile while hot.

FROSTING

3 oz of cream cheese

1/4 stick (2 T) of margarine

2 t of milk

1/2 t of vanilla

1/2 lb (1 1/2 C) of powdered sugar

Mix everything together until it has stiff peaks. Separate into bowls and add food coloring for some variety. Using a butter knife, spread the frosting onto cookies that have completely cooled (or they will break).