Bakery Style Iced Cookies

Cream the eggs and sugar together. Then add sour cream, heavy cream, vanilla and shortening and mix till incorporated.

In a separate bowl, sift together the salt, baking powder and cake flour. (I used cake flour to get the soft texture of the cookies; if you use regular flour, I would sift it a few times to get it nice and soft.)

Add flour to the mixture till it is no longer sticky, but don’t overdo it or they will be too dense. (I usually use about 6-7 cups but I keep forgetting to measure it out exactly.) I use a cookie scoop and drop onto a baking sheet. Then smoosh them down with a lightly floured cup to flatten.

Bake at 350 degrees for 8-10 minutes. Remember to not over-bake these—cookies will stay very light.

Icing:

Mix together powdered sugar, egg, condensed milk, shortening and butter with an electric mixer until nice and smooth. I pipe these on with a pastry bag and a large round tip. If you plan on using sprinkles, do so immediately, as the icing starts to dry fairly quickly.