Sour Cream Sugar Cookies II

Recipe View 5 mins In a large bowl, cream together the softened butter, chilled lard, and granulated sugar until light and fluffy. (5 minutes)

Recipe View 2 mins Beat in the eggs one at a time, mixing well after each addition. (2 minutes)

Recipe View 1 mins In a separate small bowl, whisk together the sour cream and baking soda. The mixture will fizz slightly. Add this to the butter-sugar mixture and blend until just combined. (1 minute)

Recipe View 3 mins Gradually add the sifted flour and salt to the wet ingredients, mixing on low speed until a soft dough forms. Be careful not to overmix. (3 minutes)

Recipe View 2 hrs Wrap the dough in plastic wrap and chill in the refrigerator for at least 2 hours, or preferably overnight, to allow the gluten to relax and the dough to become firm enough to roll. (120 minutes)

Recipe View 0 mins Preheat oven to 400 degrees F (205 degrees C). Line baking sheets with parchment paper.

Recipe View 10 mins On a lightly floured surface, roll out the chilled dough to about 1/4-inch thickness. Use cookie cutters to cut out desired shapes. Keep the dough you're not working with in the refrigerator to maintain its firmness. (10 minutes)

Recipe View 0 mins Place the cut-out cookies onto the prepared baking sheets, leaving a little space between each cookie.

Recipe View 7 mins Bake for 5-7 minutes, or until the edges are lightly golden brown. (7 minutes)

Recipe View 5 mins Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. (5 minutes)