Auntie van's christmas cookies

Yield: 72 servings

Measure Ingredient
2 cups Granulated sugar
1 cup Butter, softened
2 Eggs
1 teaspoon Vanilla
1 tablespoon Instant coffee granules
1 tablespoon Hot water
6 tablespoons Butter, softened
5 cups All-purpose flour
1 teaspoon Baking soda
1 cup Sour cream
1 teaspoon Vanilla
3 cups Sifted powdered sugar
⅓ cup 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 ⅛" 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.

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