Sour Cream Sugar Cookies

Makes approximately 5 dozen cookies

4 1/2 cups flour
1 teaspoon baking soda
2 teaspoon baking powder
1 teaspoon salt
1 1/2 cups white sugar
1 cup shortening
2 eggs
1 cup sour cream
1 teaspoon vanilla extract

Whisk together flour, baking soda, baking powder, and salt in a bowl. Set aside.

In a large bowl, mix together sugar and shortening until fluffy. Add eggs one at a time, blending after each addition. Then mix in the sour cream and vanilla. Add the flour mixture in three steps, combining well in-between. Chill dough for at least an hour.

Preheat oven to 375 degrees F (190 degrees C).

Roll out dough to 1/4 inch thick. Cut cookies into shapes. Refrigerate dough when not in use for the best consistency. If the same amount of dough is rolled out twice or thrice, each subsequent roll out will make the dough (and your cookies) a little more lumpy. This, of course, can be covered with frosting if so desired.

Bake cookies for 7-10 minutes.