Peppermint Cream Cookies

Preheat oven to 325 F. Prepare 2 cookie sheets by lining each with a sheet of parchment paper.

In the bowl of your stand mixer using the paddle attachment, beat shortening and sugar. Add in egg and mix.

In a separate small bowl dissolve baking soda in the sour cream.

Alternate adding flour and sour cream into the mixing bowl. Mix until combined into a nice soft dough. Stir in baking chips.

Put the dough onto a lightly floured work surface. Use a rolling pin and roll out the dough to about 1/4- to 1/2-inch thickness using more flour if needed so it is not sticky.

Use candy cane cookie cutters to make your shapes. Place cookies on the prepared cookie sheets, spacing them at least an inch apart. You can re-roll the scraps of dough to get more cookies.

Bake for 8 to 10 minutes until edges of cookies are brown. Cool.