Ingredients
5 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup shortening
2 cups white sugar
3 eggs
2 cups sour cream
Method
Sources
📖
Recipe1M+
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Recipe1M+
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Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Aluminum-free baking powder — no metallic taste in baked goods
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
Powdered cream for shelf-stable cooking — sauces, baking, camping
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Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Aluminum-free baking powder — no metallic taste in baked goods
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
Powdered cream for shelf-stable cooking — sauces, baking, camping
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sift together the flour, baking powder, baking soda and salt; set aside. in a large bowl, cream together the shortening and sugar until smooth. beat in the eggs one at a time then stir in the vanilla and sour cream. gradually mix in the sifted ingredients until just blended. cover or wrap dough and chill overnight. preheat oven to 350 degrees f (175 degrees c). grease cookie sheets. on a lightly floured surface, roll the dough out to 1/4 inch in thickness. cut into desired shapes with cookie cutters. place cookies 1 1/2 inches apart onto cookie sheets. bake for 10 to 12 minutes in the preheated oven, until edges are lightly browned. allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.