These cookie stay soft, and though I haven’t tried it myself I wouldn’t recommend them for shipping. I suspect they would break easily in the shipping. However you can freeze them for up to 2-3 months.
- 5 1/2 cups all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 stick room temperature unsalted butter
- 2 cups granulated sugar
- 1 cup room temperature sour cream
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp vanilla bean paste
- additional flour for dusting
- 2 cups room temperature unsalted butter
- 6 1/2 cups powdered sugar
- 1/4 cup sour cream
- 1 tbsp vanilla extract
- 1/4 tsp almond extract
- 1/4 tsp lemon extract
Beat room temperature butte with sugar until creamy 3-5 minutes. Gradually beat in room temperature sour cream, beat for 1-2 minutes.
In a small dish break egg, add vanilla and vanilla bean paste, whisk until combined. Gradually add egg mixture into the butter mixture, beat well. Scrape the bowl few time to ensure all in well mixed.
Sift flour, salt, baking powder and baking soda.
Gradually on low speed at dry ingredients into the wet ingredients. Dough will be soft, it should be overly sticky but it will be soft. It’s okay. Dump it onto a plastic wrap sheet and cover and shape into a disk. Refrigerate overnight.
Preheat oven to 350F. Cut the dough into half, return second half into the fridge. Use flour on your work surface and roll out the dough to ¼ inch thickness. Use rolling guides to ensure even thickness.
Cut out as many cookies as you can, transfer them onto a light colored baking sheet lined with parchment. Bake at 350F bake for 8-9 minutes. For cookies larger than 3.5 inch bake for a minutes longer. Try not to overbake or they will not be as soft. Let cool for couple minutes on a baking sheet then transfer to a cooling rack. Store in an airtight container or freeze for up to 2 months.
Beat room temperature butter, until creamy, gradually add powdered sugar, beat until fluffy then gradually beat in room temperature sour cream, beat in vanilla, almond and lemon extract.