Sour Cream Cookies

Combine the first 3 ingredient; beat until light and fluffy. Stir in sour cream and vanilla, mixing well. Combine flour, baking soda, baking powder, and salt; add to creamed mixture, beating well. Chill dough at least 1 hour.

Divide dough into thirds; work with one-third of dough at a time, keeping remaining dough refrigerated. Roll out dough onto a lightly floured surface to 1/8 inch thickness; cut into desired shapes. Place cookies on ungreased cookie sheet; sprinkle with sugar crystals, if desired. Bake at 350ºF.  for 10 to 12 minutes or until lightly browned, Remove from pan and cool on wire racks. Decorate as desired with icing (see links above for two different types) and assorted candies and sprinkles. Yields: about 8 dozen.

Decorator Icing

1/4 cup butter softened
2 cups powdered sugar, sifted
2 tablespoons milk
1/2 teaspoon vanilla extract
Red or green paste food coloring (optional)

Cream butter, gradually add sugar, beating well. Add milk and vanilla, mixing smooth. Color portions of icing with paste food coloring, if desired. Prepare decorating bags, and decorate as desired. This icing stays soft and moist; do not stack cookies. Makes about 1cup.