Heat oven to 425 degrees F. Mix 1 cup sugar, the margarine, shortening egg and vanilla. Stir in remaining ingredients except frosting. Dived dough into 3 equal parts. Roll each part 1/4 inch thick on lightly floured cloth-covered board. Cut into desired shapes with 2-inch cookie cutters; pipe with decorators frosting. Place about 1-inch apart on ungreased cookie sheet. Bake until no indentation remains when touched, 6 to 8 minutes. Makes 4 to 5 dozen. DECORATORS FROSTING: Mix 2 cups powdered sugar and 2 to 3 tablespoons water until frosting is of a consistency that can be used easily in a decorators tube or envelope cone and yet hold its shape/ To make an envelope cone, place about 1/3 cup frosting in the corner of an envelope; fold sides toward center. Snip off corner ot make tip. VARIATIONS: Chocolate Sour Cream Cookies: Mix 1 ounce melted unsweetened chocolate (cool) into 1 part of the dough. Coconut Sour Cream Cookies: Mix 1/4 cup cookie coconut into 1 part dough. Hand Cookies: Use the basic dough or any of the flavored variations. After rolling, trace around hand with knife or pastry wheel. Cut remaining dough into desired shapes. Makes About 6 hand cookies and 1 doz 2-inch cookies. Molded Sour Cream Cookies: Shape dough by tablespoonfuls into balls. Flatten on cookie sheet with greased bottom of glass dipped in sugar. Orange Sour Cream Cookies: Mix 1 T grated orange peel into 1 part dough. Peanut Butter Sour Cream Cookies: Mix 1 T creamy peanut butter into 1 part dough.
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|Serving Size: 1 Serving (257g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 131 (14%)|
|Amt Per Serving||% DV|
|Total Fat 14.6g||19 %|
|Saturated Fat 6.4g||32 %|
|Monounsaturated Fat 5.4g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 62.5mg||19 %|
|Sodium 282.4mg||10 %|
|Potassium 126.6mg||3 %|
|Total Carbohydrate 199.4g||59 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 197.5g|
|Protein 8.4g||12 %|
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Calories per serving: 949
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