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When my Grandmother was alive, she would make her "white cookies" for Christmas. She would give each family a large ice cream bucket full of them. They are so sweet and moist.
Grandma's White Cookies
1 1/2 cups sugar
1 cup butter
1 cup sour cream
2 eggs
1 tsp vanilla
1 tsp salt
1 tsp baking soda
2 tsp baking powder
6-7 cups of flour
Cream sugar and butter. Add sour cream, eggs and vanilla. Mix well.
Add dry ingredients slowly to wet mixture. The dough will be stiff.
Chill dough for a few hours or overnight.
When you’re ready to make cookies, set dough out to soften a little.
Flour surface and knead dough until your hands aren’t sticky.
Roll out and cut with cookie cutters.
Bake at 350* for 10-12 minutes.
Depending on size of cookie cutters, one batch will yield approximately 3 1/2 dozen.
The thickness of the batter can really put a strain on your mixer. When I double the recipe, I mix everything together and add the first 6 cups of flour then will transfer the dough into a very large mixing bowl and add the next 6 cups (one cup at a time) and mix with my hand mixer. Watch this because the dough will be stiff and can put a strain on your mixer. I replaced a cheap hand mixer because it burnt it up.

These cookies freeze really well, frosted or not.

I usually frost them with butter-cream frosting.

Butter-cream Frosting
1/2 c solid vegetable shortening
1/2 c butter
1 tsp vanilla
4 cups powdered sugar
3-4 T milk

Servings: 3 1/2 dozen

Nutritional information per serving

No nutrition information available

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