1 1/2 cups sugar
1/2 cup butter
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
2 1/2 cups sifted flour
2 eggs
1 cup sour cream
1 teaspoon vanilla
Frosting (recipe follows)
Cook's note: The baking time and temperature will vary according to your oven. Start baking at 8 to 9 minutes and adjust from there. Also, do not prepare these cookies during the summer months or in humid weather.
With a mixer, cream the butter and sugar. Add the eggs and vanilla and beat until well-blended. Mixing by hand, dissolve the baking soda in the sour cream and add to the batter. Stir in the flour, baking powder, and salt. Refrigerate at least one hour.
Spoon-drop dough onto greased cookie sheet. Bake at 375 degrees for approximately 8 to 10 minutes. You do not want the cookies to brown. After 8 minutes, test the cookies by touching them with your finger. The cookies should spring back, as if you were baking a cake.
Frosting
2 cups powdered sugar
1/4 cup butter, softened
1 teaspoon vanilla
2 teaspoons hot water
Mix until thoroughly blended and frost cookies.
Yield: 24 - 30 cookies
Source: Matthew Weston