Barbara Walkers Sugar Cookies.... Yummmm!

Sugar Cookies From the Kitchen of Sister Barbara Walker Cream together: 1 cup sugar 1 cup margarine 2 eggs 1 teaspoon vanilla Add: ½ teaspoon soda dissolved in 1 cup sour cream 1 teaspoon baking powder ½ teaspoon salt Then add: 4 ½ to 5 cups flour. Chill at least 2 hours but overnight is best. Roll out to ¼” on floured surface and cut into preferred shape. Bake for 11 minutes at 350 degrees Buttercream Icing From the Kitchen of Sister Heidi Deussen ½ cup solid vegetable shortening ½ cup butter or margarine 1 teaspoon clear vanilla extract (if you are coloring your frosting you can use regular vanilla extract.) 4 cups powdered sugar (about 1 lb.) 2 tablespoons milk Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all the sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Reship before using. Makes 3 cups.