Step 1

In a large bowl beat the shortening and sugar until smooth. Blend in the egg and vanilla. In a separate bowl, mix all of the dry ingredients.

Step 2

Blend in the dry ingredients alternately with the sour cream. Refrigerate the dough overnight (or at least a couple hours).

Step 3

Preheat your oven to 350° .

Step 4

Roll out half of the dough on floured surface. Cut with cookie cutters and carefully transfer the cookies to parchment or non-stick foil lined baking sheets. Bake for 10 to 12 minutes at 350° or until slightly browned. Allow to cool before frosting.

Step 5

Store in an air-tight container

Step 6

*Texture is best a few hours after frosting, as they soften some more.

Step 7

*Don't waste the scraps, ball them up and roll them out for more cookies!