2 cup granulated sugar
1 cup butter, softened
2 eggs
1 teaspoon vanilla
5 cup all-purpose flour
1 teaspoon baking soda
1 cup sour cream
----COFFEE FROSTING----
1 tablespoon instant coffee granules
1 tablespoon hot water
6 tablespoon butter, softened
1 teaspoon vanilla
3 cup sifted powdered sugar
1/3 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 1/8" 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.
