Christmas Cookies with Coffee Frosting

• 2 cups white sugar
• 1 cup butter; softened
• 2 eggs
• 1 teaspoon vanilla
• 5 cups all purpose flour
• 1 teaspoon baking soda
• 1 cup sour cream

Coffee Frosting

• 1 tablespoon instant coffee granules
• 1 tablespoon hot water
• 6 tablespoons butter; softened
• 1 teaspoon vanilla
• 3 cups sifted powdered sugar
• 1/3 cup whipping cream

Method 

Beat white 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 inch thickness (keep remaining dough refrigerated). Cut into desired shapes; place on ungreased cookie sheets. Bake at 375°F for 10 to 12 minutes or until bottoms are golden brown. Repeat with remaining dough. Cool completely. Frost.

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. 

Yield: 6 dozen cookies

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