INGREDIENTS

INSTRUCTIONS

Heat oven to 425 degrees F.  Mix 1 cup sugar, the margarine, shortening egg
and vanilla.  Stir in remaining ingredients except frosting. Dived dough
into 3 equal parts.  Roll each part 1/4 inch thick on lightly floured
cloth-covered board.  Cut into desired shapes with 2-inch cookie cutters;
pipe with decorators' frosting. Place about 1-inch apart on ungreased
cookie sheet.  Bake until no indentation remains when touched, 6 to 8
minutes. Makes 4 to 5 dozen. DECORATORS' FROSTING: Mix 2 cups powdered
sugar and 2 to 3 tablespoons water until frosting is of a consistency that
can be used easily in a decorators' tube or envelope cone and yet hold its
shape/  To make an envelope cone, place about 1/3 cup frosting in the
corner of an envelope; fold sides toward center. Snip off corner ot make
tip. VARIATIONS: Chocolate Sour Cream Cookies: Mix 1 ounce melted
unsweetened chocolate (cool) into 1 part of the dough. Coconut Sour Cream
Cookies:  Mix 1/4 cup cookie coconut into 1 part dough. Hand Cookies: Use
the basic dough or any of the flavored variations. After rolling, trace
around hand with knife or pastry wheel.  Cut remaining dough into desired
shapes.  Makes About 6 hand cookies and 1 doz 2-inch cookies. Molded Sour
Cream Cookies: Shape dough by tablespoonfuls into balls. Flatten on cookie
sheet with greased bottom of glass dipped in sugar. Orange Sour Cream
Cookies:  Mix 1 T grated orange peel into 1 part dough. Peanut Butter Sour
Cream Cookies:  Mix 1 T creamy peanut butter into 1 part dough.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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