Rolled and Sliced 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.)