Sugar Cookie Recipe

 This recipe makes really soft sugar cookies, that are not too sweet to off set the sweetness of the icing.

They also hold up well for transport. And for individual packanging if you would like to make them as gifts.

I like using royal icing because when they have dried they can be stacked on top of each other easily.

They are always a big hit at parties and there is never any left over at the end of the party.

I make them alot for carry ins at work as well for different holidays, Christmas, Thanksgiving, Valentines Day,  etc.

This recipe makes quite a few depending on how big of a cookie cutter you use.  Most of the time I cut this recipe in half if it is just to make some for home.

1 c. margarine

1 1/2 c. granulated sugar

2 large eggs

1 tsp. baking soda

1 tsp. baking powder\

1 tsp. vanilla extract

1/2 tsp. salt

3/4 c. sour cream

4 cups all-purpose flour

 In a large mixing bowl, beat margarine and sugar until light and fluffy. Beat in eggs, sour cream, vanilla extract mix well, In a separate bowl, stir together flour, baking soda, baking powder, and salt. Gradually stir the flour into the margarine mixture until well incorporated. Wrap dough in plastic wrap and chill several hours or until dough is firm enough to handle.

Preheat oven to 350 degrees F. On a lightly floured board, roll out to about 1/4 inch thick and cut into shapes with cookie cutters.

Place on ungreased baking sheets and bake about 15 minutes or until edges are slightly browned. Let cool about 1 minute on the baking sheet and then remove to wire rack to cool completely. Decorate as desired.

 3 egg whites

1 lb. powdered sugar

1/2 tsp. cream of tarter

1/2 tsp. vanilla extract

Place all ingredients in bowl and beat on medium high for  a full 10 minutes. Icing will become thick and glossy but will not increase in volume. Tint as desired.