• Beat sugar and shortening for four minutes.
• Drop room temperature eggs into mixture one egg at a time.
• Add sour cream and vanilla.
• Put all dry ingredients in a bowl.
• Add dry ingredients 1/4 cup at a time.  Mix well.
• Divide dough in half and place each half on a sheet of parchment paper.
• Push the dough into a log shape and wrap tightly on the ends.  Twist the ends and push into the dough to keep them in place.
• Refrigerate for 2 hours.
• Preheat oven to 350°.
• Roll out cookie dough on a floured surface.  Cut out shapes.
• Place cookies on a greased cookie sheet.
• Bake for 15 minutes.

Buttercream Frosting

• Mix butter, 1 cup of powdered sugar and salt until well mixed.
• Add 2 Tbsp. of milk. 
• Continue to add sugar and milk intermittently until everything is mixed well.
• Beat for 4 minutes.  It will make your frosting light and fluffy.
• To color frosting, divide frosting into small bowls.
• Use a drop or two of coloring and then use a spoon to mix.
• Drop into a plastic bag and then snip off a corner to frost cookies in a circular pattern.
• Use a knife to smooth it out.