1/2 c. butter, softened
1 c. granulated sugar
1/2 c. sour cream
1/2 tsp. vanilla
3 1/2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
Beat together butter and sugar. Add sour cream, eggs, and vanilla; beat well. In a separate bowl, combine flour, baking powder, baking soda, and salt. Add flour mixture to butter mixture and mix well. Cover and refrigerate at least one hour.
*Tip: flatten out your dough to about 1/2 - 1 inch. Wrap in plastic wrap and place in the fridge. When it is time to take the dough out it is much easier to roll out and cut since it is already pretty much flat.
Roll dough out on a lightly floured surface to 1/4 in thickness. Dip cookie cutters in flour then cut dough into desired shapes. Place cookies 1 inch apart on ungreased baking sheets. Bake for 8-10 minutes (cookie will be very light tan on bottom - tops will still be pale. If you let them get brown on top they will be dry and crunchy). Remove to wire cooling rack. Frost when cooled completely.
I personally like to use butter in my frosting rather than shortening but if you are looking to make a pure white frosting then use shortening and clear vanilla. This recipe calls for butter but you can switch it out equally with shortening.
1/3 c. butter, softened (or shortening)
2 c. confectioners sugar
2-3 Tbsp. milk
1 1/2 tsp. vanilla (clear for white frosting)
1/4 tsp. salt
Combine butter, powdered sugar and salt. Mix until combined then add milk and vanilla.