A soft cutout cookie recipe that makes a great base for icing. This makes a a lot of dough, but the exact yield depends entirely on how big your cookie cutters are!
Ingredients
2 cups granulated sugar
1 cup vegetable shortening
3 large eggs
1 cup sour cream
2 teaspoons almond extract
6 cups all-purpose flour
1-1/2 tsp baking soda
Directions
- In a mixing bowl, beat together sugar and shortening until light and fluffy. Stir in eggs, sour cream and almond extract; beat well. In another bowl, stir together flour and baking soda. Stir flour mixture into shortening mixture until well combined. If necessary, add enough extra flour so that the dough forms a ball. Divide dough into 4 parts. Wrap each part in plastic wrap and chill about 2 hours. Pre-heat oven to 350 F. Roll out to 1/4-inch thickness between two sheets of waxed paper. Cut into desired shapes with cookie cutters. Place on ungreased cookie sheet. Bake 8-10 minutes or until edges of cookies are golden. Allow to cool one minute on cookie sheets and then remove to wire racks to cool completely. Decorate with icing or frosting.