Sugar Cookies

This recipe is from a cookbook I got as a present at my bridal shower. I hadn’t really made anything out of it until my sisters-in-law, who have it as well, made this recipe. It’s my favorite sugar cookie recipe. I’ve tweaked it a little:
Sugar Cookies
1 c butter
1 1/2 c sugar
2 eggs
5 T sour cream
1/2 t almond extract
1 t vanilla
1/2 t baking soda
1/8 t salt
3 3/4 c flour

Cream butter & sugar. Add eggs, sour cream, and extracts; mix well. Add baking soda, salt and flour; mix on low until just combined. Roll dough into a ball, wrap in plastic wrap and refrigerate 2-3 hours (I sometimes freeze it for 30-45 min if I’m in a hurry).
Preheat oven to 375 degrees F. Roll dough out on WELL floured surface; cut into shapes. Bake on ungreased cookies sheets for 7-8 minutes. Cool on pans for 2 minutes, transfer to racks to cool completely.

Frosting
1/2 c butter, softened
4 c powdered sugar
1/2 t vanilla
1/2 t almond extract
pinch of salt

1/8-1/4 c milk

Beat butter slowly with powdered sugar. Add extracts and salt. Add milk, a little at a time, and continue to beat until frosting reaches desired consistency. Color if desired. Use immediately or cover tightly and store at room temperature for up to 2 days.

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