Super Soft Sugar Cookies

There are two treats that I will never turn down.  Ever.

Homemade cinnamon rolls and homemade sugar cookies.

If either of these treats is ever available to me, I have no choice but to eat it.  I don't even try to resist because it's useless.

My son has been wanting to make sugar cookies since Halloween.  And although I love eating them, I don't really love making them.  So it only happens once or twice a year.  Last night we made egg-shaped sugar cookies and decorated them for Easter.  I tried a new recipe out of one of my favorite cookbooks, which coincidentally, is called, "Favorites."

They turned out really soft and yummy and I think this recipe is definitely a keeper.

1 1/2 cups butter, softened (3 cubes)
2 cups sugar
3 eggs
1/4 cup sour cream
3/4 tsp. almond extract
3/4 tsp. vanilla extract
3/4 tsp. baking soda
1/2 tsp. salt
5 cups flour

*Beat butter and sugar for a few minutes until light and fluffy.  Add eggs, sour cream, almond and vanilla extracts, and mix well.  Add soda, salt and flour (gradually) and mix on low until combined.  Don't over-mix.  Wrap dough in plastic wrap and refrigerate for 3-4 hours.  Roll out on a floured surface to about 1/4 inch thick.  Cut into shapes and bake at 375 for 8-10 minutes, depending on how big your cookies are.  Our small cookies took about 8 minutes and the big ones took a little longer.  You don't want them to brown.  Cool on racks before frosting.  

Frosting:

8 oz. cream cheese, softened
1/2 cup butter, softened
16 oz. powdered sugar
dash of salt
1 tsp. vanilla
cream, half and half, or milk


*Beat cream cheese and butter until no lumps.  Slowly add powdered sugar and mix until smooth.  Add a little salt and the vanilla and then add a little cream (or whatever you have) until you like the consistency.  Add food coloring if you want to different colors and decorate until your heart is content!