2 c Granulated sugar 1 c Butter, softened 2 Eggs 1 t Vanilla 5 c All-purpose flour 1 t Baking soda 1 c Sour cream
COFFEE FROSTING:
1 T Instant coffee granules 1 T Hot water 6 T Butter, softened 1 t Vanilla 3 c Sifted powdered sugar 1/3 c Whipping cream Beat granulated sugar and 1 cup butter in large bowl until light and fluffy. Blend in eggs and 1 teaspoon vanilla. Combine flour and baking soda; add alternately with sour cream, mixing well after each addition. Refrigerate 6 hours or overnight. Divide dough into 4 pieces. Roll out 1 piece on lightly floured surface to 1/8" thickness (keep remaining dough refrigerated). Cut into desired shapes; place on ungreased cookie sheets. Bake at 375 for 10-12 minutes or until bottoms are golden brown. Repeat with remaining dough. Cool completely. Frost with Coffee Frosting. Makes 6 dozen cookies. COFFEE FROSTING: Dissolve coffee granules in water. Beat 6 tablespoons butter in medium bowl until soft. Stir in coffee mixture and 1 teaspoon vanilla. Add powdered sugar; mix until well combined. Gradually add cream until good spreading consistency.