1 cup shortening (I always substitute "I can't believe it's not butter" -ICBINB)
1 teaspoon vanilla
6 cups flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
Preheat oven to 350 degrees F.
Combine sour cream, sugar, ICBINB, eggs and vanilla. Mix well.
Slowly add the dry ingredients until everything is completely mixed together. Let the dough chill for about 15 minutes.
Form dough into small balls, or use fun cookie cutters.
Bake until LIGHT golden brown - no more than 10 minutes. When you take them out of the oven they may seem underdone, but they aren't. Just let them cool on the pan and you will find that they are perfectly soft and moist. If you prefer sugar cookies that are a little harder and more crumbly, bake them longer.
It's super yummy, but I wanted to do something a little different with it.
I wanted to make brownies instead of crust, then I just went from there.
I made brownies from a box mix.
I added a layer of cream cheese mix.
I added a layer of chocolate pudding.
Then a layer of vanilla pudding.
Lastly, I topped it with cool whip and sprinkled with dark chocolate chocolate chips.
2 sm. boxes Instant Pudding (I used one chocolate & one vanilla)
3 C Milk
9 oz. Cool Whip
8 oz. Cream Cheese
1 C Powdered Sugar
1 brownie mix
Crust--Make brownie mix.
Lush--Blend cream cheese, and powdered sugar until well mixed. Fold in 1 C cool whip. Spread over crust. Beat milk and pudding for 2 minutes. Pour over cream cheese mixture. Top with remaining cool whip. Refrigerate until serve. Add some decorative lemon peel curls, lemon wedge candy, yellow sugar sprinkles. or anything really.
I'm a married SAHM of 4 & I love to be creative when I can find the time. I enjoy crafting, sewing, DIY, home decor and so much more and I share all my projects over at a blog I share with my talented sisters, Creative Mommas.