This recipe came from a fellow “Foodonia on TV” crew member, give them a try!
For the cookies, you’ll need:
– 1 1/2 c. sour cream
– 1 1/2 c. sugar
– 3/4 c. Crisco
– 6 c. flour (yes, SIX! This recipe makes a HUGE batch of cookies…feel free to half it like I did)
– 3 eggs
– 1 1/2 tsp. baking soda
– 3 tsp. baking powder
– 3/4 tsp. salt
– 1/4 tsp. nutmeg
Disclaimer: the dough for these cookies needs to be chilled for 2 hours, so if you’re looking for something to whip up an hour before your Christmas party, you’re going to need something else.
First, cream together the Crisco and sugar (I recommend butter flavored Crisco). Beat the eggs in a bowl and add them to the Crisco/sugar bowl. Mix together and add the sour cream. Add all of the dry ingredients, mix ’em up. Now, allow your doll chill in the fridge for two hours. This is a pain, but it has to be done. I learned the hard way. 😉
After the dough has been chilled, preheat your oven to 350 degrees. Take out the dough, roll it out and cutout your favorite shapes! Bake 12-15 minutes, until they just start to brown around the outside.
For the super-awesome-super-tasty frosting, you’ll need:
– 1 lb. powdered sugar
– 1 egg
– 1/4 lb. margerine
– 1 tsp. vanilla
– “Speck of salt”
This frosting takes a little more skill than some of the other recipes, but if you don’t try you’ll never get there!
Mix together all ingredients for about ten minutes. Seems easy enough, right? Here’s the tricky part; the milk needs to be added until the consistency of the frosting is about the same as spreadable butter. Too much milk and it’ll drip right down your cookies, too much and it won’t spread. Not a lot of milk is needed! I would suggest adding it 1/2 Tb at a time, I highly doubt you will need any more than 3 Tb, so just be patient and add it in as needed. If you want, throw in some food coloring to make the frosting more festive and spread onto your cookies!