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1
Sift first 3 ingredients into medium bowl.
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2
Using electric mixer, beat butter and 1 cup sugar in large bowl to blend well.
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3
Add egg, sour cream, and vanilla; beat 1 minute.
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4
Beat in dry ingredients in 2 additions until just blended.
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5
Gather dough together; divide in half.
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6
Flatten each half into disk; wrap in plastic and chill 1 hour.
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7
(Can be made 1 day ahead.
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8
Keep chilled.
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9
Soften dough slightly at room temperature before rolling out.)
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10
Line 2 baking sheets with parchment paper.
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11
Sprinkle work surface and top of dough disks with additional sugar.
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12
Working with 1 disk at a time, roll out dough to 1/4-inch thickness (dough will be very soft).
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13
Using assorted 2- to 3-inch cookie cutters, cut out cookies.
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14
Transfer to prepared sheets, spacing 1 inch apart.
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15
Gather scraps and roll out on sugared surface; cut out more cookies.
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16
Repeat until all dough is used.
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17
Chill all cookies on baking sheets at least 15 minutes and up to 1 hour.
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18
Preheat oven to 350F.
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19
Bake cookies, 1 sheet at a time, until light golden at edges, about 12 minutes.
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20
Transfer cookies to racks and cool completely.
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21
Combine 4 cups powdered sugar, 3 tablespoons milk, and vanilla in medium bowl.
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22
Stir until icing is well blended, smooth, and spreadable, adding more milk by teaspoonfuls if too thick or more sugar by tablespoonfuls if too thin.
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23
Using small icing spatula or table knife, spread thin layer of icing atop each cookie.
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24
If using colored sugar crystals, sprinkle over cookies before icing sets.
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25
If using food-safe colored markers, let icing dry about 30 minutes; decorate cookies as desired.
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26
(Can be made 3 days ahead.
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27
Store airtight between sheets of waxed paper at room temperature.)
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28
*The Bon Appetit test-kitchen staff used food-safe colored markers, called FooDoodler pens, to decorate these cookies.
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29
The markers are available at Sur La Table stores or can be ordered from King Arthur Flour (800-827-6836) or bakerscatalogue.com.
