Sour Cream Drop Cookies**
cup (1/2 pint)
In a large bowl, cream the shortening and sugar until light and fluffy, 5–7 minutes.
Beat in the eggs, sour cream, and vanilla.
In a separate bowl, combine the flour, baking soda, baking powder, and salt; add to the creamed mixture and mix well.
Chill for at least 1 hour.
Drop by spoonful onto ungreased cookie sheet at 350 degrees for approx. 12 minutes.
Melt butter in a saucepan on the stove until golden brown.
Add powdered sugar, vanilla, and hot water and mix to desired consistency. (Not too runny but not too thick either.)
Frost cookies while warm.
Recipe courtesy of Kay Moe, Hayward, WI.
**December 2021 WECN Holiday Cookie Contest Winner