(by Shirley McNevich)
2 cups white sugar
1 cup Crisco shortening
1 tsp. cream of tartar
1 TBSP vanilla
6 cups flour
1 cup Breakstone's sour cream
4 eggs
1 tsp. baking soda
white sugar for sprinkling
In a mixer add white sugar and shortening--beat. Add eggs--beat. Add cream of tartar, vanilla, and baking soda--beat. Add sour cream--beat. Slowly add flour--beat (continue by hand if necessary). Cover and refrigerate dough overnight. The next day roll out some of the dough on to a floured counter (also lightly flour top of the dough). Roll dough to 1/4" thick. Cut cookies with cookie cutters and place cookies on to greased cookie sheets. Sprinkle a little white sugar over the top of each cookie. Bake at 350 degrees until lightly browned. Best to do a test cookie on this recipe for the correct baking time for your oven.
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