Rolled and Sliced Cookies
Christmas Cookies

• 1 cup shortening
• 1 cup sugar
• 1 egg
• 1 (8-ounce) carton commercial sour cream
• 1 teaspoon vanilla extract
• 4 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• Red and green decorator sugar crystals

Cream shortening; gradually add sugar, beating until well blended. Stir in sour cream and vanilla, mixing well.

Combine flour, baking powder, soda, and salt; add to creamed mixture, beating well. Divide dough into thirds; cover and chill at least 1 hour.

Roll one portion of dough to 1/8 inch thickness on a lightly floured surface; keep remaining dough chilled until ready to use. Cut into desired shapes. Place 2 inches apart on ungreased cookie sheets; sprinkle with sugar crystals. Bake at 350° for 10 to 12 minutes or until lightly browned . Remove to wire racks to cool. Repeat procedure with remaining dough.

Yield: about 8 dozen.

Note: Cookies may be decorated with Decorator Frosting (page 40) and assorted candies and sprinkles after baking and cooling. (Omit sugar crystals.)

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