4 eggs
2 cups sugar
1 cup shortening
CREAM TOGETHER, THEN ADD
1 cup sour cream
1 tsp salt
1 tsp vanilla
1 tsp baking soda
4 tsp baking powder
MIX, THEN ADD
6 - 8 cups flour
You want to get it to the point that it isn't too sticky, because you'll need to roll it out. For best rolling, refrigerate dough for about an hour first. Then, roll out sections of dough on a floured surface to about 1/4 inch thick (or a little thinner). Cut with cookie cutters and put on pan (I spray the pan). Bake at 350 for about 8 minutes. I don't let them even get brown. They will be quite puffy. They will stay soft and delicious. They freeze well now or after frosting.
FROSTING
1 - 8 oz. pkg cream cheese
1 stick butter
1 tsp vanilla
1 lb. powdered sugar
Mix with electric mixer for best results. I spread it on the cookies after they are cooled, and I spread it on thick!
This is where you can put sprinkles on if desired. You have to put them on when the icing is still sticky.