1 c. butter (just slightly cooler than room temp.--DON'T melt it!) 2 c. sugar 3 eggs 1 tsp. vanilla (I use some fabulous *smuggled* Mexican vanilla--if you use a cheaper extract, add a bit more) 1 c. sour cream Cream these ingredients together until smooth. Then SIFT and add the following dry ingredients spool-fulls at a time so everything gets mixed properly. 1 tsp. baking powder 1 tsp. baking soda 6 c. flour **After I had added about 1/2 of my dry ingredients, I needed to put my dough hooks into the mixer; the beaters weren't doin' the job quite as well. Chill the dough for as long as you can stand it (we made it about 3 hours), then roll and cut dough (rough 1/2" in thickness). Bake @ 400 for 8 minutes. Let 'em cool before you frost them. I just used a store-bought frosting and it was great.
You can also press the dough into a sheet pan for sugar cookie bars.
Recipe adapted from CopyCat Cookbook and Grammy Marilyn's cookies.
