1/4 cup shortening (I use Crisco)
3/4 cup sugar
1 egg
1/2 cup sour cream
1/2 teaspoon vanilla
1-1/3 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
This is super easy and only takes a moment.
Gradually add this dry mixture to the creamed mixture until batter forms a soft dough.
Cover your bowl with plastic wrap and stick in the refrigeration for at least one hour.
Remember, you can leave your dough for a couple of days, so if you don't have time to wait around for your dough to sit, that's okay.
When cooked, allow the cookies to completely cool. I placed my cookie sheets on a cooling rack until I was ready to ice them.
Another option is to add food coloring to the icing, so you could make green or red icing. Or decorate with other decorations. They are your cookies.
I always say that sour cream is my favorite condiment, and added to things like cookies and waffles makes them extra flavorful. It adds a richness like cream, and results in a fluffier, more tender cookie. Give it a try!
This recipe was inspired by a recipe from The Ultimate Cookie Collection by Taste of Home.
One thing I learned when making this cookie is that they are fluffier when they remain dome-shaped. If flattened out, they become too dense.