Sugar Cookies

As I recall, this recipe originally came from Aunt Susan.  It's my "go-to" recipe for sugar cookies whether I'm making the traditional frosted cookie or fruit pizzas, etc.    I suggest using real butter and full-fat sour cream and making sure the dough is very cold before rolling out.  These also can be frozen after baking for future frosting.

1 c. butter
1 1/2 c. sugar
2 eggs
1 c. sour cream
1 tsp. vanilla
5 c. flour
1 tsp. baking soda
1 tsp. salt

Frosting:
1/2 c. butter
4 1/2 c. powdered sugar (guestimation is okay here)
1 1/2 tsp. vanilla
about 1/4 c. milk

Cream butter, sugar and then eggs.  Mix in sour cream.  Combine with dry ingredients and mix until dough is smooth.  Refrigerate 2-3+ hours.  Roll out on a floured counter to about 1/4" thick and cut with cookie cutters.  Bake 375* for about 8 min.  I usually wait for them to just start turning a little golden around the edges before I take them out, but some people like them softer/less done.

For frosting, I usually combine the butter (soft), powdered sugar, and vanilla and then just add the milk a tablespoon at a time until the frosting can be whipped on high speed with a hand mixer.  I then beat for a very long time, add food coloring, and add more milk if needed.  When cookies are cooled frost.