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1
Sift together flour, baking soda, and salt in bowl and set aside.
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2
Cream butter sugar, egg and vanilla. Beat 2 minutes.
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3
Add sour cream and beat well.
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4
Add dry ingredient mix (flour, baking soda, and salt) and blend well.
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5
Roll on floured board to desired thickness. (1/4 inch thick will create thick cookies that will stay moist for up to two weeks).
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6
Cut into desired shapes with cookie cutters.
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7
Bake on greased cookie sheet at 325u00b0F for 12 minutes.
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8
Allow cookies to cool completely before decorating.
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9
Pour bag of confectioner sugar into bowl.
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10
Whisk the 1 stick butter (melted), 1 tbsp almond extract, and 1/2 can evaporated milk in separate bowl until well mixed.
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11
Slowly blend into the powered sugar a bit at a time until the icing is a good consistency for decorating. Will not take the entire mixture.
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12
Pour icing into smaller bowls and use food coloring to make icing into different colors.
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13
Decorate with icing as desired.
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14
Use remaining butter, almond, evap.milk mixture to freshen up the icing as it hardens over time. Re-heat the mixture in the microwave before adding to the icing. Add to the icing a few drops at a time until the icing becomes spreadable again. You may have to add more food coloring to freshen up the color.
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15
Use sprinkles, candy, and a lot of imagination to decorate cookies.
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16
Lay decorated cookies on wax paper to dry, it will take icing about 2 hours to firm onto cookie but once dry you can store them in an airtight container.
