Sour Cream Sugar Cookies

Ever wanted to know how to make the kind of sugar cookies that they sell at grocery store bakeries? You know, the thick, fluffy, amazing ones? Here is a recipe to do it, thanks to my mother-in-law.

INGREDIENTS
1 c margarine (Not butter! If you don't like margarine because of the partially hydrogenated oils, use Smart Balance margarine.)
1/2 tsp baking soda
2 c sugar
1/2 tsp salt
4 tsp baking powder
2 eggs
1 tsp vanilla
1 c sour cream
4 1/2 c flour

Mix all ingredients together until dough holds together but doesn't stick to your fingers when you pinch it. Cover and store in fridge overnight.

The next day, remove dough from fridge and let it soften back to room temperature. Roll out portions onto lightly floured countertop until dough is about 1/2 inch thick (you want it nice and thick). Use cookie cutter of choice to make cute shapes, then put onto ungreased cookie sheet (the bright silver sheets, not ones coated with teflon, are best). Bake 12-15 minutes, or until cookies are barely getting brown (if they are golden, they're overdone--13 min works well on our oven).

To decorate, you can use any frosting you want. I personally love cream cheese frosting, so here is my favorite cream cheese frosting recipe:

INGREDIENTS:
4 tbs butter or margarine, softened
1 1/2 c powdered sugar
6 oz cream cheese
1 tsp vanilla extract
Food coloring (optional)

Combine ingredients and blend until smooth. Add food coloring if desired.