2 c Granulated sugar 5 c All-purpose flour
1 c Butter, softened 1 ts Baking soda
2 Eggs 1 c Sour cream
1 ts Vanilla
-COFFEE FROSTING-
1 tb Instant coffee granules 1 ts Vanilla
1 tb Hot water 3 c Sifted powdered sugar
6 tb Butter, softened 1/3 c Whipping cream
Beat granulated sugar and 1 cup butter in large bowl until light and
fluffy. Blend in eggs and 1 teaspoon vanilla. Combine flour and baking
soda; add alternately with sour cream, mixing well after each
addition. Refrigerate 6 hours or overnight. Divide dough into 4
pieces. Roll out 1 piece on lightly floured surface to 1/8″ thickness
(keep remaining dough refrigerated). Cut into desired shapes; place
on ungreased cookie sheets. Bake at 375 for 10-12 minutes or until
bottoms are golden brown. Repeat with remaining dough. Cool
completely. Frost with Coffee Frosting.
Makes 6 dozen cookies.
COFFEE FROSTING: Dissolve coffee granules in water. Beat 6 tablespoons
butter in medium bowl until soft. Stir in coffee mixture and 1
teaspoon vanilla. Add powdered sugar; mix until well combined.
Gradually add cream until good spreading consistency.
Yields
72 servings
