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 |
COFFEE FROSTING
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.