Grandma's Sugar Cookies

Making these sugar cookies has been one of my families traditions since my childhood. My mom, sister and I made these cookies every year at Christmas. After the cookies were cool, we would all sit at the kitchen table to frost and decorate them. The last time I made these cookies was Christmas 2008 when I invited my friend, Jacquie, and her two daughters over to join in the fun. What a mess, but what fun and memory making for all of us. Since I wasn't home for Christmas this past year I didn't make the cookies, so I decided to make Valentine cookies. Of coarse, you don't have to frost and decorate the cookies, but then in my opinion, you will be missing a great joy.
The other cookies pictured are the "Candied Fruit Cookies" from an earlier post. They are a wonderful butter cookie

Recipe:
1/2 cup shortening
1/4 cup butter, softened
1 cup sugar
1 cup sour cream
1 egg
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon baking powder
4 cups flour, plus additional for rolling

1. Cream sugar, shortening and butter together in a large mixing bowl. Add egg, sour cream and vanilla and mix well.
2. In a separate bowl, mix dry ingredients together. On low speed, gradually add dry ingredients. Do not make dough too stiff.
3. On a lightly floured surface, roll out about 1/4 of the dough to 1/8" thickness. Cut into desired shapes and place on lightly greased cookie sheets or use parchment paper.
4. Bake in preheated 400 degree oven for 8-10 minutes. Do not let the cookies brown. They should give to slight pressure when touched. Cool on wire racks.
5. Repeat with remaining dough and reuse scraps. Be careful not to overwork the dough or it will get tough.

Frosting:
1/2 cup shortening, not butter as it is too soft for setting
4 cups confectioners' sugar
2 teaspoons vanilla
3-4 tablespoons milk, or more as needed
pinch of salt

1. In bowl of electric mixer, combine shortening and 1 cup of the sugar. Add the vanilla, salt and 1 tablespoon of milk. Mix well.
2. With mixer on low speed, continue adding sugar alternately with milk until sugar is used up and frosting is a good spreading consistency. Beat on medium-high speed until light and fluffy.