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Grandma Lyn has been baking cookies for most of her life. 
Friends and family look forward to gift tins of her best cookies at
Christmastime.  She likes to tell the story of how her two oldest
granddaughters were very disappointed one year when she decided
to give them store-bought tins of special cookies, instead of her
usual homemade ones.  She has never made that mistake again! 
Here, and on the next few pages, are some of her family's
favorite cookie recipes.  Some are quick, and easy enough for
the grandkids to make.  Others may take a little more time, but
all are simple and easy.  The first,
Sour Cream Cutouts, is a
recipe her mom, Grandma June, always made at Christmastime.
Everyone agrees it just wouldn't be Christmas without them!
2 cups sugar
1 cup shortening
1/4 teaspoon salt
3 eggs, beaten
1 cup sour cream
2 teaspoons vanilla
1 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
5-1/2 cups all-purpose flour
Cream sugar and shortening (margarine, Crisco, or half each) and
add salt, eggs, sour cream, and vanilla.  Beat hard.  Add one cup of
flour, baking powder, and soda, stir, and then gradually add the 5-1/2
cups flour, stirring and working in with hands.  Dough will still be a
bit sticky.  Chill thoroughly, several hours or overnight.  Roll out
about 1/4 at a time on lightly-floured waxed paper to about 1/4 inch
  thickness or a little thicker, and cut with cookie cutters.  Bake at
350 degrees for about 6-7 minutes or until set and barely starting
  to change color, for a light, delicate cookie.  Makes about 7 dozen
cookies,  depending on size of cookie cutters.
GRANDMA LYN'S NOTES:  Decorate unbaked cookies with colored sugars,
or ice baked cookies with
Easy Creamy Icing and then decorate with colored
sugars.  Dough can be rolled thinner and baked a little longer until light
brown for a more traditional cookie, like Grandma June used to make,  
which may have a stronger flavor but will not be as delicate.  This dough
   freezes well, and the un-iced cookies freeze well.  Better to add the icing
a day or two before serving.  Store tightly covered.
Beat together 1 cup powdered sugar, 1/2 teaspoon vanilla, 1/4 teaspoon salt,
and 1 to 1-1/2 Tablespoons milk until creamy.  This will ice about 12-15 cookies.
Grandma Lyn multiplies this by 4, then divides it into small bowls and adds a
few drops liquid food color to each as needed.  Be sure to let the iced cookies
dry thoroughly before storing, and use waxed paper between layers.