Yield: 72 servings
|2 cups||Granulated sugar|
|1 cup||Butter, softened|
|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|
|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.